• To a medium saucepan over medium heat, add raspberries, sugar, and lemon juice. Bring the mixture to a boil, stirring often.
• Once boiling, cook for 8-10 minutes, or until the mixture has thickened, stirring often.
• Pour the raspberry mixture into a fine-mesh strainer to remove the raspberry seeds. Set aside to cool completely.

Crust

• Preheat oven to 350°F (175°C) and spray a 9x13 inch baking dish with nonstick cooking spray.
• In a medium bowl, add the butter, flour, and sugar. Using a pastry cutter, a fork, or your hands, blend the mixture into a fine crumb. Press into an even layer into the baking dish.
• Bake the crust for 15-20 minutes, or until golden.

Filling

• In a large bowl combine sugar, flour, eggs, lemon juice, and the cooled raspberry sauce. Stir together until smooth.
• Pour the filling over the crust.
• Bake for an additional 20-25 minutes, or until the filling is set.
• Allow bars to cool to room temperature. Then, transfer to the refrigerator to chill for at least 2 hours before cutting and serving.
• When ready to serve, dust with confectioners' sugar.