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Preheat oven to 350℉. Line an 8x8 inch brownie pan with parchment paper.
In a medium bowl, add in the almond flour, olive oil, syrup, vanilla, salt and mix together until incorporated. Next, transfer the mixture to your brownie pan and spread out evenly, pressing down with your fingers. Bake for 13-15 or until starting to turn lightly golden brown on the edges.
While the crust is baking in the oven make the filling: In a mini bowl, whisk together the arrowroot powder + 2 tablespoons of the lemon juice until it dissolves.
In a medium mixing bowl, add in the eggs and lightly beat them. Next add in the arrowroot powder slurry, lemon zest, lemon juice, maple syrup, salt and whisk together until smooth. Pour this on top of the crust immediately when it comes out of the oven. Bake for 22-25 minutes or until filling is set and no longer jiggles. DO NOT SKIP THESE NEXT STEPS: Let it cool completely on a wire rack and then place in the fridge for at least 4 hours (or overnight) to firm up the bars. Slice and serve with optional garnish of powdered sugar.