Lemon-Raspberry Tart

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  • 15 min prep time
  • 1 hr 40 min total time
  • 4 ingredients
  • 12 servings

Ingredients

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

Directions

  1. 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. 2 Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
  3. 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. 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

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Nutrition Information

Recipe Step Photos

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