INGREDIENTS
1
Lemon, zest of
4 cups
Raspberries
3 cups
All-purpose flour
1/2 tsp
Almond extract
3/4 cup
Brown sugar, firmly packed
1 1/2 cups
Confectioners' sugar
1 tbsp
Cornstarch
1 1/8 cups
Granulated sugar
1/2 tsp
Kosher salt
5 tbsp
Heavy cream
1 1/2 cups
[editor’s note: yep. three sticks.] cold unsalted butter, cut into chunks