Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
Press evenly into the prepared pan.
Chill for 10 minutes.
Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
Spread the raspberry preserved evenly over the baked crust.
Pour the lemon topping over the raspberry layer.
Place in the preheated oven and bake for 20-25 minutes.
Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
Transfer the pan to a wire rack and let cool completely.
Refrigerate for at least 1 1/2 hours before cutting.
Store at room temperature, or in the refrigerator if you prefer chilled squares.
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