Lemon brownies with cream cheese icing

Zest the large lemon into the flour, add a pinch of salt, whisk and set aside.

Mix the soft butter, granulated sugar and half a teaspoon of vanilla on high until it comes together.

Warm the eggs in a bowl of warm water if needed; add them one at a time, mixing on high until fluffy.

Zest before juicing; add the lemon juice (the mixture curdles) and the baking soda and mix to combine.

Add the flour mixture and mix until smooth, without overmixing, so the brownies stay tender.

Line an 8-inch square pan with crumpled parchment and spray with baking spray or brush with melted butter; spread the batter in.

Bake at 350F about 27 minutes, checking from 25, until the edges are set and springy and the centre barely set: no jiggle, does not spring back, a toothpick comes out moist without dry crumbs.

Cool to room temperature.

Icing: mix the cream cheese, powdered sugar, vanilla extract, lemon juice and a lemon's zest to a pourable consistency; add about half a cup more powdered sugar if gluey, or more lemon juice to thin.

Spread the icing over the cooled brownies, letting it run down the sides; cut.