Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 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
Recipe Description
Oh my this Tangy Lemon Tart was wonderful and so very easy to make! I had one roll of refrigerated crescent rolls left when I saw this recipe on Taste Of Home. I’m so glad I made it! The lemon flavor in the tart compliments the coconut and pecans extremely well. The crescent rolls make this recipe easy. Just unroll , divide into 8 triangles and place them in the bottom of a removable bottom tart pan. Press the seams together ,bake for 5 minutes at 350 degrees. Preparing the filling was just as easy. The recipe called for almonds, I had pecans, it was delicious with pecans.
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