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Ingredients
  • 265g or 2 ½ cups frozen raspberries
  • zest of 2 lemons
  • 60g or ¼ freshly squeezed lemon juice
  • 190g or ¾ plus 2 tablespoons granulated sugar
  • 3 large eggs
  • 85g or 6 tablespoons softened butter
  • 1 tablespoon tapioca starch or cornstarch for a thicker curd (use when baking into a pie or bars)
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