Easy Lemon Raspberry Tart

Yield: 12 servings

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Ingredients

1 pkg. (16.5 oz.) lemon bar mix

1/3 cup water

3 eggs

2 cups fresh raspberries

Directions:

In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well and set aside.

Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Stir filling again; pour over hot crust. Bake an additional 25-30 minutes or until top is begins to brown. Cool completely. To serve, arrange raspberries on top of tart. Run knife around edge of tart; remove sides of pan. Cut into wedges.

Please note that some ingredients and brands may not be available in every store.