Preheat oven to 350 degrees Fahrenheit. Spray a 9- x 13-inch baking pan with nonstick cooking spray. Line with Gefen Easy Baking Parchment Paper, allowing some to come up over the sides. Spray the paper. This will allow for easy removal and cutting of the bars after they are baked.

In a stand mixer or with hand mixer, cream the butter and sugar on high speed. Lower the speed and add the flour and salt. Mix until combined and a smooth dough forms.

With slightly damp hands, press into prepared pan, coming up half an inch on all sides. Bake 20 minutes until golden. Remove crust from oven. (Leave the oven on.)

In a small bowl, whisk half a cup sugar, cornstarch, flour, baking powder, and salt. Set aside.

Place a fine sieve over a large bowl. Add the raspberries to the sieve. Using a wooden spoon, press the raspberries so that all the juice flows into the bowl, leaving the seeds behind. Stir and mix the berries in the sieve until all that is left is a pulp of seeds. Discard the seeds.

To the raspberry juice, whisk in the eggs, remaining 2 cups sugar, lemon zest, and the reserved dry mixture. Whisk in the lemon juice, mixing until all the ingredients are incorporated and there is no trace or clumps of the flour.

Pour over the hot crust and bake for 25 minutes, until the filling is set; the top will look a little foamy.

Cool completely; store in refrigerator. When ready to serve, use the parchment to lift the lemon bars out of the pan. Cut into squares, triangles, or diamonds. Dust with confectioner’s sugar. Garnish with fresh raspberries. Serve cold.