Preheat the oven to 350°F. Line an 8’’x 13’’ baking dish with parchment paper and set aside.
Place butter in a medium-sized bowl and beat with a hand mixer until creamy. Then add the sugar and beat for a couple of minutes until soft and fluffy.
Add one egg at a time, beating each egg until well combined. Add the lemon juice and beat until combined.
Stir in the lemon zest.
Place a large sieve over the top of the mixing bowl and add the flour and baking powder. Use a spoon to mix the dry ingredients into the wet ingredients below. Remove the sieve and mix the wet and dry ingredients together with a spoon.
Pour your brownie batter into the prepared baking dish, and use the back of the spatula to spread it evenly into the edges and flat across the top.
Bake for 22-25 minutes, or until the edges are brownish and the center is set. For fudgy brownies, your baking time will be closer to 22 minutes. For cakier brownies, 25 to 28 minutes will be ideal.
Once out of the oven, let them cool to room temperature. Slice the unglazed brownies into 12 squares.
Make the glaze by adding the powdered sugar, lemon juice and lemon zest to a small bowl and mixing well to ensure there are no lumps.
Pour the glaze over the cooled lemon brownies and use a spatula to spread evenly over the top. Let the glaze set for a few minutes and serve!
Storage:Store in a sealed container on the counter for up to 4 days or in the fridge for a week to 10 days. Freeze unglaze brownies by wrapping the completely cooled lemon brownies in plastic wrap tightly. Thaw in the fridge overnight and glaze befoeVariations
Make them gluten-free by swapping the all-purpose flour with a good 1:1 gluten-free all-purpose flour.
Swap the lemon juice and zest for your favourite citrus. Try orange, lime or ruby red grapefruit