Lemon-Raspberry Tart

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





1. Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
2. Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
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.
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.
High Altitude (3500-6500 ft): No change.