Separate crescent dough into eight triangles; place in an 11-in.

fluted tart pan with a removable bottom with points toward the

center. Press dough onto the bottom and up the sides of pan to form

a crust; seal perforations. Bake at 350° for 5 minutes.

Meanwhile, in a small bowl, beat the eggs, sugar, flour, lemon juice

and peel until blended. Stir in coconut and nuts.

Pour over hot crust. Bake for 20-25 minutes or until lightly browned.

Cool on a wire rack. Sprinkle with confectioners' sugar. Refrigerate

leftovers. Yield: 8 servings.