Pink Lemonade Bars

0 Preheat oven to 350 degrees F (175 C). Lightly grease a 9" x 13" baking pan and line it lengthwise with parchment paper (this makes the bars super easy to lift out).
1 Blend the raspberries with 1 Tablespoon of water and strain through a sieve to remove seeds. Set aside.
2 To make the crust, combine butter, flour, salt and sugar until smooth (I did this by hand, but you can also use a standing mixer). Press into the bottom of the prepared pan. Bake just until the crust begins to turn golden, 15 to 20 minutes.
3 While the crust is baking, make the filling by combining the sugar and flour. Whisk in the eggs and lemon juice. Add raspberry puree about a tablespoon at a time until the mixture is lightly pink. (Some raspberries are darker than others, so the amount you'll need will vary.) Pour filling over prepared crust.
4 Bake until outer edges begin to pull away from the pan and are lightly browned, 25 to 30 minutes. (The center of the bars may still be a bit wobbly but will firm as they cool.) Allow to cool completely before slicing into triangles for serving.