Enjoy this easy lemon and raspberry tart for a delicious dessert that’s baked on a springform pan using lemon bar mix, eggs and fresh raspberries.
Lemon-Raspberry Tart
- Prep Time 15 min
- Total 1 hr 40 min
- Servings 12
- Ingredients 4
Ingredients
- 1 (16.5-oz.) pkg. lemon bar mix
- 1/3 cup water
- 3 eggs
- 2 cups fresh raspberries
Instructions
-
Step1Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
-
Step2Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
-
Step3Stir 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.
-
Step4To 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
205
Calories
6g
Total Fat
3g
Protein
35g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 205
- Calories from Fat
- 55
- 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;Tips from the Betty Crocker Kitchens
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