Lemon Nut Tart
Ingredients:
- refrigerated cresent rolls - 8 ounce roll
- eggs - 4
- sugar - 1 cup
- flour - 2 T
- lemon juice - 4 t
- grated lemon zest - 1 T
- coconut - 1 cup
- chopped walnuts, hazelnuts OR almonds - 1/2 cup
- powdered sugar -
Instructions:
Separate dough into eight triangles; place in a 11 inch fluted tart pan with removable bottom. Lay points toward the center, seal perforations. Press dough onto the bottom and sides of pan to form a crust. Bake in a preheated 350 degree oven for 5 minutes.
In a bowl, beat eggs, sugar, flour, lemon juice and zest until blended. Stir in coconut and nuts. Pour over hot crust. Return to oven, bake for 20 - 25 minutes or until lightly browned. Place on a wire rack to cool. Sprinkle with powdered sugar. Store, covered in the refrigerator.
