1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

2. In a mixing bowl, combine flour, sugar, salt, melted butter, and vanilla extract until crumbly.

3. Press the crust mixture evenly into the prepared pan and bake for 15–18 minutes until lightly golden.

4. In a saucepan over medium heat, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook until thickened.

5. Allow the raspberry mixture to cool slightly while preparing the lemon filling.

6. In a large bowl, whisk eggs and sugar until smooth.

7. Add flour, lemon juice, lemon zest, salt, and vanilla extract. Whisk until fully combined.

8. Pour the lemon filling over the warm crust.

9. Spoon raspberry mixture over the filling and gently swirl using a knife or toothpick.

10. Bake for 22–28 minutes until the center is set with a slight jiggle.

11. Cool completely at room temperature, then refrigerate for at least 2–3 hours.

12. Mix powdered sugar, lemon juice, and milk to create the glaze.

13. Drizzle glaze over chilled bars.

14. Slice into squares and serve chilled.