Preheat your oven to 350°F (175°C). This ensures that the crust bakes evenly and achieves a golden color.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping the crust to be tender.

Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Avoid overmixing to keep the crust tender.

Press the dough evenly into the bottom of a greased 9x9 inch baking pan. Use your fingers or the bottom of a measuring cup to ensure an even layer.

Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Keep an eye on it to prevent burning.

In a separate bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy. This helps to aerate the mixture.

Add the fresh lemon juice and lemon zest to the egg mixture, stirring until fully incorporated. The acidity of the lemon juice balances the sweetness.

Sift in the flour and mix until just combined. This will help thicken the filling as it bakes.

Gently fold in the fresh raspberries, being careful not to break them. This adds bursts of flavor and color to the filling.

Pour the lemon filling over the pre-baked crust, spreading it evenly.

Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly jiggly in the center. It will firm up as it cools.

Once baked, remove the pan from the oven and allow it to cool completely in the pan on a cooling rack. This helps the bars to set properly.

Once cooled, dust the top with powdered sugar for a decorative finish.

Cut into squares or bars and serve chilled or at room temperature. Enjoy the delightful combination of tart lemon and sweet raspberries!