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Tangy Lemon Nut Tart

Tangy Lemon Nut Tart


  • 1 tube refrigerated crescent rolls 8 ounces
  • 4 eggs
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup flaked coconut
  • 1/2 cup chopped blanched almonds hazelnuts or walnuts
  • Confectioners' sugar


  • 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.