Blend the raspberries until smooth.

Strain through a fine-mesh sieve to remove seeds if desired.

Transfer the puree to a small saucepan.

Simmer over low-medium heat for 15–20 minutes until reduced and thickened.

You should have about ¼–⅓ cup puree remaining.

Allow to cool completely.

Preheat oven to 325°F (160°C).

Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

In a bowl, whisk together flour, sugar, cornstarch, and salt.

Stir in melted butter until a thick dough forms.

Press evenly into the prepared pan, creating a slight edge around the perimeter.

Bake for 20–25 minutes until lightly golden and set.

Remove from oven and gently prick the surface with a fork.

In a large bowl, whisk together sugar and cornstarch.

Add eggs and whisk until smooth.

Mix in the cooled reduced raspberry puree.

Slowly whisk in lemon juice.

Pour the mixture over the warm crust.

Bake for 20–25 minutes or until the filling appears set.

Remove and cool at room temperature for 1 hour.

Cover the pan and refrigerate for at least 2 hours.

Lift the Lemon Raspberry Bars out using the parchment paper overhang.

Slice using a sharp knife, wiping clean between cuts for neat edges.

Serve chilled.