Thaw raspberries; drain.
Reserve liquid.
Combine 1 cup flour, confectioners' sugar and butter.
Press mix- ture in bottom of 13 x 9-inch pan.
Bake at 350 degrees for 15 minuses.
Cool.
Spoon raspberries over crust; sprinkle with walnuts.
Beat eggs with 1 cup sugar in small mixing bowl until light and fluffy.
Add salt, 1/4 cup flour, baking powder and vanilla; blend well.
Pour over walnuts.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Chill; cut into squares.
Combine 1/2 cup water, reserved liquid, remaining sugar and cornstarch in saucepan.
Cook, stirring constantly, until thickened and clear.
Stir in lemon juice; cool.
Serve sauce and whipped cream over squares.