Lemony lemon brownies

3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze 1 cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have} In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze} When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze harden. Spread the remaining glaze over the bars, and let it harden. Cut into bars, and serve!