Diabetic Living Australia – May-June 2019

Lemon curd drops

Reduce heat to medium and

simmer for 1 minute or until the

sauce thickens. Stir in the lemon

juice, capers and thyme.

4 Place the chicken on serving

plates and spoon over the

sauce. Top with the lemon slices,

parsley and extra thyme, if using.

Serve with the potatoes, broccoli

and carrots.

LEMON CURD DROPS

PREP TIME: 30 MINS

(+ 1 HOUR CHILLING)

COOK TIME: 20 MINS

MAKES 48 LEMON DROPS

(2 PER SERVE: AS A SNACK)

140g light margarine

160g (2/3 cup) white sugar

2 egg whites (from 60g eggs)

1 tsp vanilla extract

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

340g (21/4 cups) plain flour

35g (1/4 cup) cornflour

1 /2 tsp baking powder

2 Tbsp icing sugar, sifted

Lemon curd

2 Tbsp light margarine

110g (1/2 cup) white sugar

60ml (1/4 cup) fresh lemon juice

1 egg yolk (from 60g egg)

2 tsp lemon zest

1 To make the lemon curd, using

an electric hand mixer, beat the

margarine and sugar in a medium

bowl until just combined.

Gradually beat in the lemon juice

and the egg yolk. Stir in the lemon

zest (the mixture may appear

curdled at this stage).

2 Transfer the mixture to a

small saucepan and cook, stirring,

over low heat until the mixture is

smooth. Increase heat to medium

and cook, stirring, for 3 minutes or

until the mixture thickens slightly.

Transfer to a small bowl. Cover

with a piece of plastic wrap and

place in the fridge for 1 hour, or

until chilled (the curd will thicken

as it chills).

3 Meanwhile, to make the dough,

put the margarine and sugar in

a large bowl and, using a clean

electric hand mixer, beat on

medium speed until combined.

Add the egg whites, vanilla,

lemon zest and lemon juice

(mixture may appear slightly

curdled at this stage). In another

bowl, combine the flour, cornflour,

baking powder and icing sugar.

Add the flour mixture to the

margarine mixture and beat until

just combined. Cover and put in

the fridge for 1 hour to chill.

4 Preheat oven to 180°C (fan-

forced). Line two large baking

trays with baking paper. Shape

the dough into 2.5cm balls

and place 2.5cm apart on the

lined trays. Using your thumb,

make an indentation in the

centre of each ball (this will

hold the curd later on). Bake for

12 minutes or until the bottoms

are very lightly browned. If the

biscuit centres puff up during

baking, re-press with the back

of a small spoon. Set the

biscuits aside on the trays for

5 minutes before transferring to

wire racks to cool completely.

5 Fill the centre of the biscuits

with the lemon curd. Dust with

the icing sugar and sprinkle

with extra zest, if desired. ■

Vitamin C

is heat

sensitive, so

you’ll lose

some when

the lemons

bake.

Adding zest

to the glaze

is a tasty

way to gain a

little back.

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34 MAY/JUNE 2019 diabetic living

in season