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Lemon-Raspberry Tart
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Indulge in a simple lemon and raspberry tart made with lemon bar mix, eggs, and fresh raspberries, baked to perfection in a springform pan.
Ingredients:
  • 1 (16.5-oz.) pkg. lemon bar mix
  • 1/3 cup water
  • 3 eggs
  • 2 cups fresh raspberries
Instructions:
  • Preheat oven to 350°F. Stir together the filling packet from the bar mix, water, and eggs in a medium bowl until well combined. Let it sit for a moment.
  • Evenly press the dry crust mix into the bottom of an ungreased 9-inch springform pan and bake at 350°F for 10 minutes until lightly golden.
  • Mix the filling once more, then carefully pour it over the warm crust. Bake for an extra 25 to 30 minutes until the top turns golden brown. Let it cool for 45 minutes, or until completely cooled.
  • Garnish the top of the tart with fresh raspberries and, if desired, dust with powdered sugar. Gently remove the sides of the pan by running a knife along the edge, then slice into wedges with a wet knife for serving.

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