In a medium saucepan over medium heat, combine the raspberries, 1/4 cup of sugar, and 2 tablespoons of fresh lemon juice. Bring to a boil, stirring frequently.

Once boiling, reduce the heat and simmer for about 8-10 minutes until thickened. Strain through a fine-mesh strainer to remove the seeds and set aside to cool completely.

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with nonstick cooking spray.

In a medium bowl, mix the softened butter, 2 cups flour, and 1/2 cup sugar until a fine, crumbly texture forms. Press evenly into the bottom of the prepared baking dish.

Bake the crust for 15-20 minutes, or until golden brown.

In a large bowl, whisk together 1 1/2 cups of sugar, 1/4 cup flour, eggs, 2/3 cup lemon juice, and the cooled raspberry sauce until smooth.

Pour the filling over the pre-baked crust and return to the oven.

Bake for an additional 20-25 minutes or until the filling is set and slightly firm to the touch.

Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Dust the top with confectioners' sugar, cut into squares, and enjoy!