For the crust:

• 2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

• 1 cup cold butter, cubed

For the filling:

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1/3 cup all-purpose flour

• 2/3 cup fresh lemon juice (about 4-5 lemons)

• 2 tablespoons lemon zest

For the raspberry swirl:

• 1 cup fresh raspberries

• 2 tablespoons granulated sugar

• 1 tablespoon cornstarch

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Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
Make the crust: In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture looks like coarse sand. Press firmly into the prepared pan. Bake for 20 minutes until light golden.
While the crust bakes, prepare the raspberry swirl: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down (about 5 minutes). Strain through a fine-mesh sieve. Whisk in cornstarch and set aside.
Make the lemon filling: Whisk together eggs, sugar, flour, lemon juice, and zest until smooth.
Pour the lemon filling over the hot crust. Drop spoonfuls of the raspberry mixture over the lemon filling. Use a knife to gently swirl the raspberry into the lemon filling, creating a marbled pattern.
Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.

Store these bars in an airtight container in the refrigerator for up to 5 days.

You can also freeze them for up to 3 months. Just thaw overnight in the fridge before serving.

Recipe Notes

Make sure your lemons are at room temperature before juicing – you’ll get more juice this way
Don’t skip the parchment paper lining – it makes removing the bars much easier
If you can’t find fresh raspberries, thawed frozen ones work just as well