Preheat oven to 350 degrees.
Prepare baking pan: for muffin cups either line with parchment liners, silicone liners (my preference) or spray with cooking spray. For a baking pan, line with parchment paper and set aside.
In a large mixing bowl, combine well the eggs, lemon zest, lemon juice, maple sugar, oil and vanilla.
Now add in the dry ingredients: almond flour, arrowroot, baking soda and salt and mix well.
Pour into baking pan or portion into muffin cups.
For 8x8 pan, bake 25-30 minutes or until a toothpick inserted in the center comes out clean. For muffin cups, bake 18-20 minutes. No matter what size or shape pan you use, employ the toothpick test for doneness.
Allow to cool before serving. Store any leftovers in a sealed container in the refrigerator.