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Preheat oven to 175°C / 350°F. Line a 20 × 20 cm (8 × 8 inch) baking pan with parchment paper.
Rub the lemon zest into the sugar with your fingertips for 1–2 minutes.
Stir in the melted butter until well combined.
Add the eggs one at a time and mix.
Stir in the lemon juice.
Fold in the flour and salt.
Gently fold in the white chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 20–23 minutes, until the edges are set and the center still has a slight wobble.
Let cool completely in the pan for at least 2–3 hours.
Whisk together powdered sugar, lemon juice until smooth. Spread over the cooled lemonies.
Let the glaze set, then cut into squares.
Optional: Top with quartered lemon slices and edible flowers.