Sunny Delight-Light Lemon Bars

Lightened up lemon bars are the perfect easy treat. I often will cut back on the sugar to make them a little more tart. I love a good lemon bar that isn't too sweet and is perfectly tart! Try these hot from the oven. Let them cool about 10 minutes after you take them out and then dig in, they are so good warm!

Light Lemon Bars
16 servings

3/4 cup all purpose flour plus 2 T
2/3 cup granulated sugar plus 3 T
1/2 stick butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 tsp finely grated lemon zest
2 T lemon juice
1 T water
1/4 tsp baking powder
1 T powdered sugar

Coat an 8X8 baking pan with nonstick spray and set aside.

In a small mixing bowl, combine 3/4 cup flour and 3 T sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated oven at 350 degrees for 15 minutes.

Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 T water and baking powder. Beat on medium speed for 3 minutes or until it is slightly thickened. Pour mixture over baked layer in pan. Bake 20-25 minutes more or until the edges are light brown and the center is set. Cool in pan on a wire rack.

Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

Nutrition facts (per bar):
100 calories
1g protein
17g carbs
3g fat

Some other great variations of this recipe:

• Spoon fresh berries on top for a burst of color and antioxidants. My favorites are strawberries or raspberries!
• Add a tablespoon of chopped fresh thyme leaves to the flour and sugar when you're making the crust. It may sound odd but the earthiness of the her compliments the zestiness of the lemon.
• Garnish with toasted coconut. You can prepare the coconut flakes in a 350 degree oven in a single layer on a baking sheet for 6-8 minutes, stirring once.

I Love Citrus

The weather is starting to look a lot more like spring and I love that, spring is my favorite season. It's just gorgeous outside with all of the bulbs starting to pop up and all of the blossoms opening on the trees. The one thing that does make me sad though is that we are nearing the end of citrus season. But don't worry, there is still time to enjoy all of the amazing citrus fruits! Here are some tips on how to buy, store and serve them. There are so many great types, try some new citrus out before the season ends!

Blood Orange

• Health Benefit: The bright red flesh signals the presence of disease-fighting anthocyanins.
• Tastes: Sweet and tart with a hint of raspberry.
• Storage Tip: Keep away from foods that absorb odors, such as eggs and cheese.

Clementine

• Health Benefit:At 35 calories each, these are a nutritional bargain.
• Tastes: Tangy-sweet.
• Buying Tip:Clementines are often sold in crates; look through the bottom slats to make sure there aren't any damaged or spoiled ones.

Grapefruit

• Health Benefit: Red grapefruit might help lower levels of LDL cholesterol, according to research published in the Journal of Agricultural and Food Chemistry. But beware; grapefruit juice should not be consumed with several prescription drugs, including cholesterol-lowering statins. 
• Tastes: Bittersweet.
• Buying Tip:Skin should feel springy yet firm.

Key Lime

• Health Benefit: This amazing citrus is bull of phytochemicals, such as hesperidin, which may protect against cancer.
• Tastes: Sweet-tart
• Storage Tip:Humidity keeps limes juicy; store in a plastic bag in the refrigerator for up to 10 days.

Kumquat

• Health Benefit: Four walnut-size kumquats offer 5g of heart-helping fiber-more than a fifth of the daily value.
• Tastes: Sweet peel and tart flesh, you eat the whole thing!
• Storage Tip:Wrap in a plastic bag and refrigerate up to 2 weeks.

Meyer Lemon

• Health Benefit: The zest is also a good source of limonene, an antioxidant compound that may help prevent cancer.
• Tastes: Sweet and tangerine-like, it is the best lemon for desserts!
• Serving Tip: Use this extra sweet lemon for pies, lemonade and other treats.

Navel Orange

• Health Benefit: This winter fruit is known for its high vitamin C content, one fruit gives you 110% of your daily value.
• Tastes: Sweet and  juicy.
• Buying Tip: Green skin isn't a sign that it is under ripe. You want fruit that feels heavy, that means it is full of juice.

Pomelo/Pummelo

• Health Benefit: A half pomelo is a good source of fiber, supplying 3g.
• Tastes: Varies from tangy-tart to spicy-sweet.
• Serving Tip: The pomelo is related to the grapefruit and can be substituted for it in recipes.

Tangelo

• Health Benefit: One fruit delivers 4% of the daily value of calcium.
• Tastes: Sweet-tart and juicy.
• Serving Tip: Pair with crisp fruits, such as apples and pears, in a salad for a megadose of vitamins.

 Tangerine

• Health Benefit: Supplies thiamin, a B vitamin your body needs to produce energy from carbohydrates.
• Tastes: Juicy and subtly tart.
• Serving Tip: Stir fruit into yogurt or use its juice in dressings or marinades.

Lemon Potatoes

I am an Idaho girl and I LOVE my potatoes, in just about any shape or form!  Another thing that I love is a good side dish.  It's great to have a good main dish but if you don't have a great side to go with it, I just feel like something is really missing.  Try this super simple and really delicious side dish, it is great with anything, steak, chicken, fish, yum!

Lemon Potatoes

In a medium saucepan cover 2 1/2 pounds russet potatoes, peeled and cubed into 3/4 inch pieces with 2 inches salted water.  Bring to a boil; reduce to a rapid simmer and cook until potatoes are tender but not falling apart, about 15 minutes.  Drain potatoes and set them in strainer over pot to drain.

In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high.  Add one-third the potatoes to pan and shake pan to arrange potatoes in one layer.  Cook potatoes without stirring until crisp and golden on one side, then gently turn and cook until golden on all sides about 6 to 8 minutes total.  Using a slotted spoon, transfer to paper towels to drain.  Repeat twice with remaining potatoes, adding 2 tablespoons oil to each batch.

Add 1/2 lemon, thinly sliced to skillet.  Cook until slices are golden on both sides, about 2 minutes.  To serve, season potatoes and lemon slices with coarse salt and ground pepper and squeeze fresh juice of remaining 1/2 lemon over top.

Serves 4