1. Preheat oven to 350° F.
2. Spray a 9x13-inch baking pan with nonstick cooking spray.
3. Line with parchment paper, allowing some to come up over the sides.
4. Spray the paper.
5. This will allow for easy removal and cutting of the bars after they are baked.

Prepare the crust

1. In a stand mixer or with hand mixer, cream the butter and sugar on high speed.
2. Lower the speed and add the flour and salt.
3. Mix until combined and a smooth dough forms.
4. With slightly damp hands, press into prepared pan, coming up with ½-inch on all sides.
5. Bake 20 minutes until golden. (Prepare filling while crust is baking so you can pour it while crust is warm.)
6. Remove crust from oven.
7. Leave the oven on.

Prepare the filling

1. In a small bowl, whisk ½ cup sugar, cornstarch, flour baking powder, and salt.
2. Set aside.
3. Place a fine sieve over a large bowl.
4. Add the raspberries to the sieve.
5. Using a wooden spoon, press the raspberries to that all the juice flows into the bowl, leaving the seeds behind.
6. Stir and mix the berries in the sieve until all that is left is a pulp of seeds.
7. Discard the seeds.
8. To the raspberry juice, whisk I the eggs, remaining 2 cups sugar, lemon zest and the reserved dry mixture.
9. Whisk in the lemon juice, mixing until all the ingredients are incorporated and there is no trace or clumps of the flour.
10. Pour over the hot crust and bake for 25 minutes, until the filling is set; top will look a little foamy.
11. Cool completely; store in refrigerator.
12. When ready to serve, use the parchment to lift the lemon bars out of the pan.
13. Cut into squares, triangles, or diamonds.
14. Dust with confectioner’s sugar.
15. Garnish with fresh raspberries.
16. Serve cold.