Is it necessary to add lemon juice in homemade raspberry filling? What does the lemon do for the recipe???
I make it without. I have always yielded a great result with nice color.
The only thing I can think is adding lemon juice may help to inhibit bacterial growth as it makes the PH of the filling more acidic? (I am taking a guess on this. Although some bacteria can thrive in a more acidic environment. Plus depending on how much sugar the recipe calls for, the preservation process is achieved by that which also inhibits bacterial growth)
the other thing I can guess at is for color and flavor. Lemon juice is added to some fruit to help stop the browning that occurs. The lemon would also add a bit of tart depth to the raspberries. (But they are pretty tart on their own)
All of the recipes I googled called for lemon.....