Preheat your oven to 175°C (347°F). Grease a 7-inch (18 cm) square brownie pan and line it with parchment paper.

Combine granulated sugar with organic lemon zest. Rub the zest into the sugar until fragrant.

Melt white chocolate and unsalted butter together in a double boiler until smooth.

In a large bowl, beat eggs with the lemon-sugar mixture for 5-7 minutes until pale and thick.

Slowly mix in the melted chocolate followed by vanilla extract and fresh lemon juice.

Sift in all-purpose flour and salt, then gently fold until just combined.

Pour batter into the prepared pan and bake for 25-30 minutes until edges are set.

Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Whisk together powdered sugar and lemon juice for the glaze until desired thickness is reached.

Pour the glaze over cooled brownies, allowing it to drip down the sides.