First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.

Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.

Then, add in the gluten free flour. Stir until a thick dough forms.

Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.

While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.

Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.

Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.

Bake for 20 minutes or until the middle is mostly set.

Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!