¼cupraspberry puree (about 1 cup raspberries pureed and strained) OR raspberry jam (NOT jelly)
juice of 1 ½ medium lemons (about ⅓ cup)
Preheat oven to 350. Line a square 8x8 or 9x9 inch pan with foil and grease with cooking spray.
Prepare the crust: In a food processor, combine sugar, lemon zest, salt, and flour and pulse to combine. Add cold diced butter and pulse a few times until mixture resembles fine crumbs. Transfer to prepared pan and press into an even layer. Bake 10 minutes.
Prepare the filling: In a large bowl combine eggs and sugar and mix with a hand mixer until foamy. Add raspberry puree and lemon juice and mix until smooth. Add flour and stir in until incorporated. Pour over crust. Bake 25-30 minutes until mixture is set (just jiggle the pan a little to see if it moves in the center). Freeze at least 1 hour before cutting into bars. Top with additional raspberries and powdered sugar if desired. Store chilled in airtight container up to 4 days.
Store in airtight container in fridge up to three days.