Raspberry Filling

Recipe View In a medium saucepan, combine the raspberries, sugar, 3/4 cup of water, and lemon juice. (2 minutes)

Recipe View Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Simmer gently, stirring occasionally, until the raspberries have broken down and the mixture has reduced slightly. (15-20 minutes)

Recipe View Remove the saucepan from heat and strain the raspberry mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract as much juice as possible. This step ensures a smooth and seedless filling. Discard the seeds. (5 minutes)

Recipe View Pour the strained raspberry mixture back into the saucepan.

Recipe View In a small bowl, whisk together the remaining 1/4 cup of water and cornstarch until the cornstarch is completely dissolved. (1 minute)

Recipe View Pour the cornstarch slurry into the raspberry mixture. Bring the mixture to a boil over medium heat, stirring constantly, until the filling has thickened and is glossy. (3-5 minutes)

Recipe View Remove from heat and transfer the filling to a heatproof container. Allow to cool slightly at room temperature, then cover and refrigerate for at least 30 minutes to allow the filling to fully set. (30+ minutes)