Enjoy this easy lemon and raspberry tart for a delicious dessert that’s baked on a springform pan using lemon bar mix, eggs and fresh raspberries.
(16.5-oz.) pkg. lemon bar mix
cups fresh raspberries
Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.
If 9-inch springform pan is unavailable, use foil-lined 9-inch round cake pan. To cut tart, carefully loosen edges with knife; lift tart from pan using foil. Carefully remove foil.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.