Linda, I know there are many different ways to substitute eggs in recipes including baking, but I’m so unfamiliar with doing so that I don’t feel comfortable recommending anything as not sure what would definitely work. I would suggest doing a Google search for particular recipes without eggs. You may even have better luck searching recipes without eggs or with egg substitutes on Pinterest as there’s a lot of great blogs there.
Sorry I can’t be of more help.

Margaret, I haven’t used raspberry jam to make these, so not sure how they’d turn out. My only concern would be the amount of liquid in jam as opposed to using the fresh raspberries. You could try it, and if you do, I’d love to hear how much you used and how they turned out, so please let me know!

Judy, lemon extract can be very strong, so you definitely wouldn’t want to add too much. The lemon zest is used to compliment the taste of the raspberries and we don’t want the lemon to overpower them, so I would only use about an 1/8 of a teaspoon.

Thanks so much for letting me know! I’ve added the lemon zest to the dry ingredients instruction in the recipe.