Ingredients:

  • 2 cups fresh raspberries (or frozen)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter (optional)

Instructions:

  1. Gently rinse and drain fresh raspberries (or thaw the frozen ones).
  2. In a small bowl, whisk together the sugar, cornstarch, and salt.
  3. In a medium saucepan, combine raspberries, lemon juice, and the dry mixture. Cook over medium heat until the mixture starts to bubble.
  4. Stir continuously for about 5–7 minutes until the filling thickens. If desired, add the butter and stir until melted and incorporated.
  5. Remove from heat and let the filling cool to room temperature, about 30 minutes.
  6. Use immediately for pies/tarts or refrigerate in an airtight container for up to a week.