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.