••••HYDRATION TIP••••

(photo-watercoolersdirect.com)

••••DRINK WATER••••

(photo-wikihow.com)

••••KEEP COOL••••

(photo-coranadousa.com)

••••HEAT WAVE••••

(photo-craft chind.com)

••••LEMON MERINGUE MUFFINS••••

(Source: Taste of Home magazine & Nancy Kearney & photos also)

•••PREP: 25 MIN. ••BAKE: 25 MIN.

•••MAKES: 1 DOZEN

•6 TB butter, softened

•1 cup sugar

•2 eggs

•1/2 cup plain yogurt

•2 TB lemon juice

•1 TB grated lemon peel 

•1/4 tsp. lemon extract

•1-1/2 cups all-purpose flour

•1/2 tsp. baking powder

•1/2 tsp. baking soda

•2 egg whites

1. Preheat oven to 350 degrees. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill

greased or paper-lined muffin cups three-fourths full.

3. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Remove from the oven. Increase oven temperature to 400 degrees.

4. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 TB at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

5. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.

6. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

••••LEMON TIP••••

(photo-clipartpanda.com & Jessica Giliberti)

••••WHEN ZESTING, I USE A LONG GRATER WITH A GOOD GRIP••••

••••LEMON GARLIC CREAM FETTUCCINE••••

(Source: Taste of Home magazine & Anne Miller & photo also)

••••PREP: 25 MIN. •••COOK: 15 MIN.

••••MAKES: 4 SERVINGS 

•3 tsp. grated lemon peel

•2 tsp. minced fresh parsley

•2 garlic cloves, minced

•8 oz. uncooked fettuccine 

SAUCE 

•1/4 cup butter 

•1 small onion, chopped

•2 garlic cloves, minced

•1 tsp. grated lemon peel

•1/2 cup heavy whipping cream

•1/4 tsp. salt

•1/8 tsp. pepper

•4 oz. cream cheese, cubed

•2 TB lemon juice

•2 plum tomatoes, chopped

•2 tsp. minced fresh parsley

•+Grated Parmesan cheese, optional

1. In a bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions, drain.

2. For sauce, In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan.