Line an 8 x 8 glass baking dish with parchment paper. Set aside.
In a large bowl, mix together butter and sugar.
Mix in eggs and buttermilk. Set aside.
In a medium-size bowl whisk together flour and salt.
Add dry ingredients into wet ingredients, mixing just until the flour is well incorporated.
Stir in lemon juice, lemon zest and lemon extract.
Pour into prepared dish and spread into an even layer.
Bake for 30-40 minutes or until center is set (Be careful not to overbake. Brownies should be a bit fudgy)
Let brownies cool completely.
While brownies are cooling, stir together glaze ingredients until silky and smooth.
Spread glaze onto cooled brownies and sprinkle with lemon zest.
Once the glaze has hardened, cut brownies into 2-inch cubes.
Store in airtight container.
*Do not overbake. Brownies should be a bit fudgy but not wet. The center should be set.*Lemon brownies get fudgier and denser the next day when stored in an airtight container and the lemon flavor gets stronger! I prefer them on day 2!