Lemon-Raspberry Tart

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

Ingredients

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
Calories from Fat
55
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
55mg
18%
Sodium
120mg
5%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.