2 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup orange juice
2 teaspoons lemon zest
1 (8 ounce) can fresh lemon juice
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, mix flour, white sugar and brown sugar. Stir in orange juice, lemon zest, lemon juice and eggs. Stir until well blended. Mix lemon zest and lemon juice into flour mixture. Mix lemon zest and lemon juice into egg mixture. Combine flour mixture, orange juice and lemon zest, and flour mixture. Roll up dough into 1 inch rolls or rolls; seal edges of rolls.
Place rolled tart in prepared pan. Bake in preheated oven for 30 minutes.
Remove foil from baking sheet (leave at least 2 inches around edge of pan). Bake an additional 30 minutes, until golden brown. Cool 1 hour in refrigerator. Cool completely. Cut into 8 pieces.
Place tart rolls in preheated oven for about 1 hour, until golden brown. While still warm, roll up tart pieces. Lay rolls on waxed paper lined tray. Seal edges of rolls and cut 1 inch slices into tart shells. Roll tart pieces in lemon zest; pinch tart shell to seal. Serve with lemon ice cream and lemon pepper.
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