INGREDIENTS
1 1/2 tsp
Lemon, zest
1
heaping cup Raspberries, fresh
2
Eggs, large
2 tbsp
Lemon juice
1 1/2 tbsp
Active dye yeast
1 tsp
Cornstarch
1 1/2 cups
Powdered sugar
1/2 tsp
Salt
1 cup
Sugar
1/4 cup
Butter, unsalted
1 cup
Milk
1 tbsp
Water
½ cup (1 stick) unsalted buttered, softened to room temperature