TANGY LEMON NUT TART - BUNNY'S WARM OVEN

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Tangy Lemon Nut Tart - Bunny's Warm Oven image

Tangy Lemon Nut Tart - The creamy lemon custard along with the coconut and pecans, which give the tart a little crunch is just delicious.

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

  • 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.

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