Making Tangy Raspberry Lemon Bars is a simple and enjoyable process. Follow these easy steps for delicious results:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a bit of overhang for easy removal.

2. Make the Crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Press Crust: Press the crust mixture evenly into the prepared baking pan. Bake in the preheated oven for about 15 minutes, or until lightly golden.

4. Prepare the Filling: In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and baking powder until well combined.

5. Add Raspberries: Gently fold in the fresh raspberries into the filling mixture. Make sure to be careful not to crush them too much.

6. Pour Filling: Remove the crust from the oven and pour the raspberry-lemon filling over the warm crust, spreading it evenly.

7. Bake: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly golden at the edges.

8. Cool Down: Once baked, remove the pan from the oven and allow it to cool in the pan on a wire rack for about 20 minutes. Then, refrigerate for at least 1 hour to set completely.

9. Cut Bars: Once chilled, remove the bars from the pan using the parchment paper overhang. Cut into squares or rectangles.

10. Serve: Dust the top with additional powdered sugar just before serving for a beautiful touch.

These steps create a delectable dessert that is sure to impress!