A delightful raspberry lemon filling perfect for cakes and pastries.
In a saucepan, combine the frozen raspberries, sugar, and lemon juice.
Use a heavy-bottomed saucepan to prevent the mixture from burning.
Cook over medium heat, stirring occasionally, until the raspberries release their juices.
Stir gently to avoid breaking the raspberries too much.
Dissolve the cornstarch in a small amount of water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Add the cornstarch slurry to the raspberry mixture and stir continuously until thickened.
Cook until the mixture coats the back of a spoon.
Remove from heat and let the filling cool completely before using.
Transfer to a shallow dish to speed up the cooling process.
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