Lemon-Raspberry Tart

Enjoy this easy lemon tart that’s baked in a springform pan and topped with raspberries - perfect dessert to serve your guests.

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

Ingredients

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.
  • 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.
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