Step 1: Prepare the Raspberry Puree

• Blend the raspberries in a blender or food processor until smooth.
• Pour the mixture through a fine-mesh strainer to remove seeds.
• Transfer the seedless puree to a saucepan and simmer over medium-low heat.
• Stir frequently and cook until reduced to a thick ¼ cup. This may take 15–20 minutes.
• Set aside to cool completely before using.

Step 2: Make the Shortbread Crust

• Preheat your oven to 325°F (160°C).
• In a large mixing bowl, combine the flour, granulated sugar, cornstarch, and salt.
• Stir in the melted butter and mix until a crumbly dough forms.
• Press the dough evenly into the prepared pan, creating a slight edge up the sides.
• Bake for 20–25 minutes, or until the top appears lightly golden and set.
• Remove from the oven and let cool slightly while you prepare the filling.

Step 3: Prepare the Lemon Raspberry Filling

• In a medium bowl, whisk the sugar and cornstarch to break up any lumps.
• Add the eggs one at a time, whisking thoroughly after each addition.
• Stir in the cooled raspberry puree and lemon juice. Whisk until smooth and evenly mixed.
• Optional: If making a savory version, scatter small cooked chicken or beef pieces over the crust before adding the filling.

Step 4: Bake the Bars

• Pour the filling over the partially cooled crust and gently smooth the top.
• Bake again at 325°F for 20–25 minutes, or until the edges are firm and the center jiggles slightly when tapped.
• Do not overbake, as the filling will continue to set as it cools.

Step 5: Cool and Chill

• Allow the bars to cool at room temperature for 1–2 hours.
• Then, transfer them to the refrigerator and chill for at least 2 more hours, or overnight.
• This ensures the filling is firm enough to slice cleanly.

Step 6: Slice and Serve

• Once fully chilled, lift the bars out of the pan using the parchment paper.
• Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts.
• Dust with powdered sugar just before serving if desired.