INGREDIENTS
2 larges
egg yolks
1/2
lemon zest
1/2
juice of lemon
1/4 cup
granulated sugar
2 tbsp
butter
1 pinch
salt
1/2 cup
raspberry puree/ preserve
1 1/2 cups
flour
1/2 tbsp
baking powder
1/4 tsp
salt
1/2 cup
butter
1 cup
sugar
1
lemon zest
2 larges
eggs
1 tbsp
lemon juice
1/2 tsp
vanilla extract
1/4 tsp
almond extract
1/2 cup
buttermilk
1 cup
butter
3 cups
confectioners' sugar
1 tsp
vanilla extract
2 tbsp
heavy cream
1 pinch
salt
1/2 cup
raspberry compote/ preserve