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