Beat eggs and sugar until light yeallow and thick ribbons fall from the whish, approximately 2-3 minutes.
Add melted butter, extract and lemon zest. Beat until blended.
Sift together flour and baking powder. Add half of the flour mixture to the wet ingredients, fold until just blended, add remaining flour and fold again, until just incorporated.
Heat pizzelle iron. Place about 1 Tablespoon of batter on grid, just behind the center of the pattern.
Bake until golden brown, about 30-60 seconds. Remove and cool on a rack. Repeat with remaining batter.