Lemonies (Lemon Brownies)

Preheat oven to 350 degrees Fahrenheit and lightly grease or line an 8 x 8 baking pan with parchment paper.
Melt the butter and chopped white chocolate in the microwave in 15 second intervals, stirring often, until smooth and melted. Set aside.
3/4 cup unsalted butter, 3/4 cup white chocolate
Add the granulated sugar and lemon zest to a large mixing bowl and use your hands to massage the lemon zest into the sugar.
1 1/2 cup sugar, 3 TBS lemon zest
Whisk the eggs and egg yolk into the lemon sugar and combine well.
2 eggs, 1 egg yolk
Add the cooled butter mixture, lemon juice, and vanilla extract to the bowl and whisk until smooth.
2 TBS lemon juice, 1 tsp vanilla extract
Using a wooden spoon or rubber spatula, fold in the flour and sea salt. Mix until only a few streaks of flour remain.
2 cups flour, 1/2 tsp sea salt
Pour batter into the prepared baking pan and smooth out the top.
Bake for 35 minutes until the edges are just starting to brown and the top is barely set. Avoid over-baking or the lemonies will be dry.
Let lemonies cool completely on a wire rack. Then glaze.

While the lemonies are cooling, in a medium size bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and pinch of sea salt until smooth.
1 1/2 cups powdered sugar, 2-3 TBS fresh-squeezed lemon juice, Pinch sea salt, 1/2 tsp vanilla extract
Pour over the completely cooled lemonies and spread evenly with a spatula.
Top with additional lemon zest if desired. Allow glaze to harden slightly before slicing.
Once the glaze has set up, slice evenly in to 16 squares and enjoy!
Store lemonies in an airtight container for 3-4 days or freeze up to three months.