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Lemon-Raspberry Tart

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By Betty Crocker Kitchens
Updated Oct 13, 2010
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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
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Ingredients

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

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
  • Step 
    2
    Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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