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Tangy Lemon-Nut Tart

I like to top wedges of this tasty tart with whipped cream or ice cream. Get ready to hand out copies of the recipe!—Mary Detweiler, Middlefield, Ohio
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 4 large eggs
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped blanched almonds, hazelnuts or walnuts
  • Confectioners' sugar

Directions

  • 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 zest 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.
Nutrition Facts
1 slice: 364 calories, 17g fat (6g saturated fat), 106mg cholesterol, 288mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 8g protein.

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