Goldies
Makes: 16
Prep time: 10Total time: 
Recipe photograph by Martin Poole
Goldies
All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.
Makes: 16
Prep time: 10Total time: 
See more recipes
Nutritional information (serving )
Calories
319Kcal
Fat
17gr
Saturates
9gr
Carbs
39gr
Sugars
28gr
Fibre
0gr
Protein
4gr
Salt
0.45gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g salted butter
- 400g granulated sugar
- zest of 4 lemons, juice of 2
- 5 medium eggs
- 175g plain flour
- 1 tsp baking powder
- 50g ground almonds
- 100g lemon curd
- icing sugar, to dust
Step by step
- Put the butter and sugar in a saucepan and set over a gentle heat until the butter has melted and the sugar has dissolved. Remove from the heat and add the lemon zest and juice. Leave to cool slightly.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 23cm square tin with baking paper.
- Lightly beat the eggs in a large bowl, then add the cooled lemon butter mix, whisking until combined. Sift in the flour and baking powder, and add the ground almonds. Fold until well combined, then stir through the lemon curd. Transfer the mix to the prepared tin and bake for 30 minutes, until set on top with a slight wobble. Leave to cool completely in the tin.
- Remove from the tin and dust with icing sugar. Cut into 16 squares to serve.
