To make the crust: Preheat the oven to 350 degrees F. Line a 9 x 13 baking dish with a sheet of parchment. Line it so there’s extra parchment on each side; this makes it super easy to remove the pie bars. Set it aside.

To a the bowl with a stand-up mixer with the paddle attachment, add the butter and sugar; cream together until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat once more just until combined. In the bowl, combine the dough, making a ball. Add the ball to the prepared baking dish and press the dough onto the bottom, creating an even layer that’s about 1/2-inch thick.

Transfer to the oven to bake for 15 to 20 minutes, until it’s a very light brown. Allow to cool while you make the filling.

To make the filling: To a food processor or blender, add the fresh raspberries and 2 tablespoons of lemon juice. Blend until mostly smooth. Pour the raspberry puree through a strainer, into a measuring cup, discarding the pulp; pour in the remaining 3/4 cup, plus 2 tablespoons of lemon juice. You should end up with about 1 1/4 to 1 1/3 cup raspberry/lemon juice.

To the large bowl, pour in the raspberry/lemon juice, large eggs, sugar, lemon zest and flour. Whisk until smooth. Pour the filling into the cooled crust and carefully transfer to the oven to bake for 25 to 30 minutes, checking it at the 15 minute mark, rotating if you need to. Let cool to room temperature. Cut into any shape you like: squares, triangles, sticks and dust liberally with powdered sugar.