Raspberry Filling Recipe

Combine raspberries sugar 3/4 cup water and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.

Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook stirring occasionally until thickened about 5 minutes. Cool filling in refrigerator at least 30 minutes.