2 (10 ounce) cans refrigerated grape juice
2/3 cup freshly-squeezed lemon slices
2 eggs
1 (12 ounce) can refrigerated crescent roll dough
5 tablespoons sour cream
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, whip together grape juice, lemon slices, eggs and crescent dough.
Divide the crescent dough into 5 bite-sized pieces, roll them out to 1/8 inch and place 1-inch apart on ungreased cookie sheet. Bake for 15 minutes in the preheated oven, until lightly browned. Remove from baking sheet to cool on wire racks.
Mix together sour cream and lemon slices. Layer with 1/2 of the grape juice/lemon mixture and 1 tablespoon reserved 1/2 cup. Spread mixture over bottom of the prepared casserole. Return remaining reserved grape juice mixture and 1 teaspoon sour cream to baking sheet. Chill at least 1 hour before serving.