Preheat oven to 350°F. Spray a 9x13 baking pan with Baker’s spray. Set aside.

In the bowl of a food processor, add the all-purpose flour, granulated sugar, salt, and lemon zest. Pulse 2-3 times until combined. Add the chilled and cubed unsalted butter to the food processor and pulse again for 15-30 seconds or until you get small pea-sized pieces of butter.

Add the lightly beaten eggs to the dry ingredients and pulse again just until a crumbly dough is formed. You should not have any dry pockets of flour in the dough.

Press two-thirds of the dough into an even layer at the bottom of the prepared 9x13 baking dish. The best way to get a smooth top is to use a small flat-bottomed cup to press the shortbread crust down. Set aside the remaining dough crumbles.

Add the fresh raspberries, granulated sugar, seedless raspberry jam, cornstarch, and fresh lemon juice in a large bowl. Gently mix the ingredients together, being careful not to break up the raspberries too much.

Spread the raspberry filling evenly over the bottom layer of crust. Add the remaining crumb mixture evenly over the raspberry filling layer. You should have areas of raspberries that are not covered by the crumbled dough pieces.

Bake for 50-55 minutes or until the raspberry mixture is bubbly and has thickened and the crust is lightly browned. Allow the raspberry pie bars to cool on the counter for 1-2 hours, or until completely cool, before slicing and serving.