Step 1

Preheat oven to 350 degrees. Lightly spray a 8 x 8 pan with non-stick cooking spray or line the pan with parchment paper (it makes it easier to cut the lemon brownies).

Step 2

In a large bowl, cream the butter and sugars, until light and fluffy, about 3-4 minutes, scraping the sides of the bowl often. Add in eggs one at a time, mixing after each addition.

Step 3

Add lemon zest and lemon juice and mix until mixed together.

Step 4

Fold in flour and salt. Stir together. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes out clean (meaning there's no runny batter). Let cool.

Step 5

In a small bowl, whisk together powdered sugar and lemon juice. I suggest using a whisk to achieve the smoothest glaze.

Step 6

Once the lemon brownies have slightly cooled, pour on glaze. Let the glaze set up before cutting into squares.