1-Getting Started with the Oven and Pan: First, preheat your oven to 350°F and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking. This step sets the stage for a crust that bakes up just right, making it easier for beginners or baking enthusiasts to get professional results.

Next, in a mixing bowl, cream the 8 ounces of unsalted butter (at room temperature) and ½ cup of granulated sugar on medium speed until it’s light in color and fluffy. Add 1 teaspoon of grated lemon zest and mix briefly to infuse that zesty flavor.

2-Building the Crust: Combine 2 cups of all-purpose flour and ¼ teaspoon of kosher salt, then add this to the butter mixture on low speed until just combined. Gather the dough into a ball on a floured board, press it evenly into the baking pan, and chill for 15 minutes to firm it up.

Bake the crust for 15 to 20 minutes until it’s lightly browned, then cool it on a wire rack for 30 minutes. This gives you a solid base that holds the filling perfectly.

3-Creating the Raspberry Puree and Lemon Filling: For the raspberry puree, whisk 2 tablespoons of granulated sugar, 2 teaspoons of cornstarch, and ¼ cup of lemon juice in a saucepan. Add 1 cup of raspberries and cook over medium heat, whisking constantly, until it’s thickened and bubbling about 6 minutes. Strain to remove seeds and set it aside at room temperature.

For the lemon filling, whisk 7 large eggs, 3 cups of granulated sugar, 2 tablespoons of grated lemon zest, and 1 cup of all-purpose flour in another bowl. Gradually add 1 cup of freshly-squeezed lemon juice and mix well until smooth.

4-Baking and Finishing Touches: Pour the lemon filling over the cooled crust, then spoon the raspberry puree around the surface and swirl it with a toothpick for that beautiful marbled effect. Bake for 30-35 minutes until the filling is set, then cool to room temperature before cutting into squares or triangles and dusting with powdered sugar.