Preheat the oven to 350F. Line an 8x8 or 9x9-inch baking dish with parchment paper.
In a large microwavable bowl, add the butter and microwave until just melted. Add the almond flour, sugar, vanilla, and salt and stir until just combined (don’t overmix).
Transfer the crust into the baking dish and use your hands to press it into an even layer. Bake for 20 minutes or until deeply golden brown on top.
In the same bowl (you can wipe it out if needed), whisk together the eggs, yogurt, and maple syrup until smooth. Add the lemon zest and juice and whisk until smooth. Whisk in the flour and salt until no flour chunks remain.
Pour the lemon layer over the baked crust. Sprinkle raspberries evenly all over. Carefully transfer to the oven and bake for 25-30 minutes or until the center no longer jiggles. You can give the pan a light tap with an oven mitt to test.
Let it cool completely at room temperature (at least 1 hour), then transfer to the fridge to chill for at least 3 more hours.
These should be served chilled. Top with a dollop of whipped cream and lemon zest.