Lemon-Raspberry Tart

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.

  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 12

1
(16.5-oz.) pkg. lemon bar mix
1/3
cup water
3
eggs
2
cups fresh raspberries

  • 1 Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
  • 2 Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
  • 3 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.
  • 4 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
55mg
55%;
Sodium
120mg
120%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
25g
25%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.