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.

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

Ingredients

1: (16.5-oz.) pkg. lemon bar mix

1/3: cup water

3: eggs

2: cups fresh raspberries

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Directions

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

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.

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