Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. Line a 9×13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.

3. In a mixing bowl, cream together softened butter and sugar until light and fluffy.

4. Add flour and salt, and mix until a soft dough forms.

5. Press the dough evenly into the bottom of the prepared baking dish.

6. Bake for 18–20 minutes, or until the edges are lightly golden. Remove from oven and set aside.

Step 2: Make the Filling
7. In a large bowl, whisk together sugar, eggs, flour, lemon juice, lemon zest, and a pinch of salt until smooth.
8. Gently fold in the raspberries, being careful not to mash them too much.
9. Pour the lemon-raspberry mixture over the warm crust.

Step 3: Bake the Bars
10. Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and the center is no longer jiggly.
11. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (overnight is even better).

Step 4: Slice & Serve
12. Once chilled, lift the bars out of the pan using the parchment overhang.
13. Dust the top with powdered sugar.
14. Slice into squares or rectangles and serve chilled, optionally garnished with fresh raspberries or lemon zest.