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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.25 Kcal (1245 kJ) | ||
| Calories from fat | 145.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 25% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 258.01mg | 11% | |
| Potassium | 125.38mg | 3% | |
| Total Carbs | 34.32g | 11% | |
| Sugars | 17.28g | 69% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 6.25g | 12% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 326.54 Kcal (1367 kJ) | ||
| Calories from fat | 159.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 25% | |
|---|---|---|---|
| Cholesterol | 89.91mg | 27% | |
| Sodium | 283.44mg | 11% | |
| Potassium | 137.74mg | 3% | |
| Total Carbs | 37.71g | 11% | |
| Sugars | 18.99g | 69% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 6.86g | 12% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 2.1mg | 11% | |
| Calcium | 39.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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