• Preheat the oven to 350F, then line an 8x8 baking pan with parchment paper and set aside.
• In a medium/large bowl, whisk the cooled down melted butter, granulated sugar, and powdered sugar together.
  1/2 cup butter, 1/2 cup granulated sugar, 1/4 cup powdered sugar
• Add in the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract, and mix to combine.
  2 eggs, 2 tbsp lemon zest, 1 tbsp lemon juice , 2 tsp vanilla extract, 1 tsp lemon extract
• Gently fold in the flour and salt until the flour mixture disappears. Pour the batter into the prepared baking pan, spread the lemon blondie batter evenly, and bake for 16–17 minutes. The edges should be just set and pulling slightly from the pan; the center will look pale and slightly underdone. Start checking at 15 mins, these overbake quickly!
  1 cup AP flour, 1/4 tsp salt
• Let the lemon blondies cool down fully before topping it with the glaze.

Make the lemon glaze

• In a small/medium bowl, whisk the powdered sugar and lemon juice until a thick, pourable glaze forms.
  1 cup powdered sugar, 2 tbsp lemon juice, 1 tbsp lemon zest
• Pour the glaze on top of the cooled-down blondies, spread it all over the top, and let it set and harden before slicing it into your lemon dessert!