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Ingredients
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus ¼ cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • ¼ teaspoon coarse salt
  • 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces
  • 1 cup raspberries
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