Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper.

In a medium bowl, combine the white sugar and lemon zest. Gently rub the mixture between your fingers to release the citrus oils from the zest.

Add the chopped white chocolate and unsalted butter into a large mixing bowl. Microwave in 15-second intervals, stirring until melted and smooth.

Stir the lemon-sugar mixture into the melted chocolate and butter until well combined. Add the eggs one at a time, whisking after each addition. Add lemon juice and whisk again.

Sift the all-purpose flour and salt together, then gently fold it into the wet ingredients until the batter is smooth.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 35 minutes, or until a toothpick comes out clean with a few moist crumbs attached.

Allow the brownies to cool in the pan for about 20 minutes before transferring them to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and lemon juice. Start with 1 tablespoon of lemon juice and add more if needed for a smooth glaze consistency. Add lemon zest and mix.

Once the brownies are cooled, pour the glaze over the top and spread it evenly with a spatula.

Allow the glaze to set for about 10-15 minutes before slicing and serving.