This pie is related to a dessert called Lemon Squares, which is delicious, but always seems to stick to the pan for me. I've put the filling of that dessert (with slight differences) in a pie, which makes it much easier to serve. Besides, pie crust is my favorite part of a pie -- that is, if it is a good flaky crust (detailed directions below). All in all, this is a yummy lemon pie. 
First you'll make the pie crust. Please don't give me credit if you decide to use a store bought crust.
A wonderful crust is so easy to make. 
Put in a bowl:
1 cup flour (not sifted)
Slightly rounded 1/3 cup crisco (or lard) I used butter flavored crisco here
1/2 teaspoon of salt 
Cut the shortening into the flour either with a pastry blender or a fork. 
You've done it enough when the pieces of shortening are rice to pea size.
I cut shortening into flour for 30 years with a fork before I got a pastry blender... just takes a bit longer. 
Add 2 TBS of ice cold water and mix with hands or a specula until it all clings together. 
Put ball of pie crust dough onto floured surface and roll out.
I always use a pastry cloth and sleeve for the rolling pin, but it is not necessary. 
Don't worry if there are rips or the circle of dough is not neat. It can be patched easily and an overworked dough will be tough.
By the time the pie is baked, the patches will not show.  Carefully roll the dough around the rolling pin for easy transport to the pan.
Unroll the pie crust dough onto the pie pan. 
Trim off the pieces that extend more than an inch over the edge and use those to patch the tears.
Use a drop of water as glue to patch the crust. 
Fold under the pie crust dough and crimp the edges with your fingers.
Set the unbaked pie crust aside while you mix the filling.  You will need: 1 1/2 cups sugar
4 large or 5 medium eggs
6 TBS fresh lemon juice (that's about 3 lemons)
dash of salt
4 TBS flour
1 tsp baking powder 
Whisk the eggs and sugar together. 
Then add the lemon juice, salt, flour, and baking powder. 
Whisk really well, then pour into the pie shell. 
Bake in a preheated oven at 350° for approximately 35 minutes or until the filling is set and golden brown.
Immediately after you take the pie out of the oven, dust with powdered sugar and let cool on a rack.
No need to refrigerate the pie unless it takes you several days to eat it.
In my opinion, pie is better if served at room temperature.
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