Preheat the oven to 350°F (175°C). Line an 8x8 inch light-colored aluminized steel baking pan with parchment paper and set aside.

In a microwave-safe bowl, place the butter and white chocolate. Microwave for 1 minute, covered with a paper towel. Stir and continue heating in 15-30 second increments until melted and smooth. Allow to cool slightly.

In a large mixing bowl, add sugar and lemon zest. Rub them together using your fingertips to infuse more lemon flavor.

Add the eggs and extracts to the sugar mix and whisk for about 1 minute.

Pour in the cooled white chocolate and butter mixture, folding until just combined.

Gently fold in the flour, salt, and baking powder a few times.

Add the fresh lemon juice and fold until fully incorporated without overmixing.

Pour the mixture into the prepared pan and bake for about 25-30 minutes. The edges should be golden brown, but the top won't be browned. A toothpick inserted in the center should come out mostly clean.

Allow to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until thick but pourable.

Spread the glaze over the cooled lemon brownies using an offset spatula.

Optionally, garnish with lemon zest on top and allow to set for about 15-30 minutes before slicing.