Lemon-Raspberry Tart

Name: Lemon-Raspberry Tart
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 3 eggs; 468 grams pkg. lemon bar mix; 473 milliliters fresh raspberries; 79 milliliters water

You can never have too many dessert recipes, so give Lemon-Raspberry Tart a try. This recipe serves 12. Watching your figure? This dairy free recipe has 170 calories, 3g of protein, and 2g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of eggs, lemon bar mix, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.

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Water

Egg

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Bowl

Oven

Press dry crust mix in bottom of ungreased 9-inch springform pan.

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Crust

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Springform Pan

Bake at 350°F. for 10 minutes.

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Oven

Stir filling again; pour over hot crust.

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Crust

Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.

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Oven

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.

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Powdered Sugar