Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs, lemon rind, and juice; beat until well blended. Add flour and pecans to creamed mixture, stirring well. Cover and refrigerate overnight.
Shape into 1-inch balls; place 3 inches apart on greased cookie sheets. Bake at 375° for 6 to 8 minutes. Cool slightly on cookie sheets. Remove to wire racks, and cool completely.