Step 1

Preheat the oven to 350°F (180°C).

Step 2

Butter or spray an 8-inch square baking pan. You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. I recommend it as it will help you to easily remove the bars from the pan.

Step 3

Mix ½ cup unsalted butter with 1 cup white sugar with a whisk until smooth.

Step 4

Add 2 eggs and integrate. Mix well, but don't beat too much.

Step 5

Fold in 1 tablespoon lemon zest and ½ teaspoon vanilla.

Step 6

Add the sifted 1 cup all-purpose flour and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).

Step 7

Mix *just* until it's all well incorporated, but don't overbeat.

Step 8

Add 3 tablespoons fresh lemon juice and mix just until combined.

Step 9

Fill the prepared pan with this batter and even out the top.

Step 10

Bake for about 20 minutes, until almost set in the center. This is key to prevent them from drying out.

Step 11

Let cool on a wire rack completely before glazing.

Step 12

Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice in a medium bowl until creamy and thick.

Step 13

Spread on the lemon brownies and sprinkle with fresh lemon zest if you want to. Let the glaze dry before cutting.

Step 14

It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.