Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add flour until smooth. Press into a lined baking pan and bake for 15-20 minutes.

In a medium bowl, whisk together fresh lemon juice, sugar, and eggs until combined. Gently fold in raspberries, then pour over the warm crust.

Use a knife or skewer to swirl the mixture for a marbled effect.

Bake for an additional 25-30 minutes, until set but slightly jiggly in the center.

Let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours before cutting into squares.

Dust with powdered sugar before serving and enjoy chilled.