Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil.

Make the crust. In a bowl, mix the flour, sugar, salt, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom of the prepared pan.

Bake for 15 minutes, until the edges are lightly golden.

Meanwhile, make the filling. In a bowl, whisk together the condensed milk, egg yolks, lemon juice, and flour until smooth. Gently fold in the raspberries.

Lower oven temperature to 325°F. Pour the filling over the crust.

Bake for 18 minutes. Cool completely, then refrigerate for at least 1 hour before slicing into bars. Serve and enjoy!