Lemon-Coconut Tart

1. 1

   Line a 13- x 9-inch pan with aluminum foil, allowing extra to hang over the sides; set aside.

2. 2

   Combine flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. Firmly press mixture into prepared pan.

3. 3

   Bake at 350u00b0 for 20 to 25 minutes or until light golden brown.

4. 4

   Stir together Lemon Chess Pie Filling and coconut; pour over baked crust.

5. 5

   Bake at 350u00b0 for 30 to 35 mintues or until set. Cool in pan on a wire rack. Sprinkle evenly with remaining 1/2 cup powdered sugar; lift tart out, and slide it onto a serving platter. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.