Follow these simple steps to make Tangy Raspberry Lemon Bars:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan.

2. Make the Crust: In a medium bowl, combine 1 cup flour, 1/4 cup granulated sugar, softened butter, and salt. Mix until crumbly. Press this mixture evenly into the bottom of the prepared baking pan.

3. Bake the Crust: Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

4. Prepare the Filling: In a new bowl, whisk together the eggs, 1 cup sugar, lemon juice, lemon zest, and 1/4 cup flour until smooth and well combined.

5. Add Raspberries: Gently fold in the fresh raspberries to the filling mixture, being careful not to break them up too much.

6. Combine and Pour: Pour the filling over the pre-baked crust, spreading it evenly.

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

8. Cool: Once baked, remove the pan from the oven and allow the bars to cool at room temperature for about an hour. Then, refrigerate them for at least another hour for the best texture.

9. Slice: When ready to serve, dust the top with powdered sugar (if desired) and slice into squares.

10. Serve: Arrange the bars on a platter and optionally garnish with fresh mint leaves for a pop of color.