Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper. This will make removal much easier when the brownies are ready.

In a large mixing bowl, cream together the softened butter and golden cane sugar. This should take about 2-3 minutes, and the mixture should become light and fluffy. The air incorporated here will help create a lovely texture in your brownies.

Add in the three large eggs, one at a time. Make sure to beat well after each addition. Next, mix in the Greek yogurt, fresh Meyer lemon juice, lemon zest, and pure almond extract. The aroma of citrus will fill your kitchen—a real treat for the senses!

In a separate bowl, sift together the pastry flour and Himalayan pink salt. This ensures that your brownies will have a smooth texture. Gradually fold the dry ingredients into the wet mixture. Do this gently to keep the airiness intact.

Pour the brownie batter into the prepared pan. Spread it out evenly and tap the pan lightly on the countertop to remove any air bubbles. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.

While the brownies are baking, whisk together the powdered sugar, fresh lemon juice, honey, and vanilla bean paste in a small bowl. The glaze should be pourable but thick enough to stay on top of the brownies.

Once the brownies are out of the oven, allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack. While they're still warm, drizzle the lemon glaze over the top. Garnish with extra lemon zest for that extra touch.

Let the brownies cool completely before slicing them into squares. Enjoy with a cup of tea or