Easy Lemon Raspberry Tart

Yield:
12 servings

Ingredients:

  1. 1 pkg. (16.5 oz.) lemon bar mix
  2. 1/3 cup water
  3. 3 eggs
  4. 2 cups fresh raspberries
Directions:

In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well and set aside.

Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Stir filling again; pour over hot crust. Bake an additional 25-30 minutes or until top is begins to brown. Cool completely. To serve, arrange raspberries on top of tart. Run knife around edge of tart; remove sides of pan. Cut into wedges.



By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.

TDS 3