For this month's theme Janet chose "Lemon & Lime." All of the dishes had to contain one of these citrus fruits in it. Which is perfect for the summer time, a refreshing juice. Michele and I traded, since she prefers to make appetizers versus baking which I don't mind at all. She started us off with these delicious zucchini fritters I guess you would call them, and they had a delicious sauce on top of them, it was like a yogurt sauce, that had the lemon it. I loved them, I saw a similar recipe on Skinny Taste (of course) I can't wait to make them myself, hopefully I'll have some of my own homegrown zucchini to use to make them with. I def want to get the recipe from her on what she used for the sauce, even though she said she made it using the wrong yogurt, it was still really good.
Everything Janet made for the main course was absolutely delicious as well. We had a cucumber and tomato salad, a shaved asparagus side, even a cold pasta salad with cucumbers as well and finally the most deliciously moist chicken I think I have ever had. To prepare the chicken it was butterflied which ensures that it cooks evenly, I never would have known what a difference this would make. The cold, raw shaved asparagus salad was also fantastic, I never would have known raw asparagus could be so good.
Finally for dessert I finished our meal with Skinny Honey Lemon Bars. I was originally going to make a coconut lime cake I had seen, but when these lemon bars were posted the week of our dinner I took it as a sign, and I'm glad I went with these bars. They were light and delicious, and overall pretty easy to make. I had wanted to take a picture of the bars I made with the leftovers but someone ate them before I could. Although he did report that he liked them. Next time I'll have to take a picture!
Skinny Honey Lemon Bars (5 pt +)
Source & Photo: Skinny Taste
6 tbsp white whole wheat flour
6 tbsp all purpose flour
1/3 cup light brown sugar (not packed)
3 tbsp cornstarch
2 tsp grated lemon zest
1/2 tsp baking powder
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into bits and chilled
1 tbsp fat free Greek yogurt
For the filling:
1/2 cup honey
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 tbsp white whole wheat flour
1/8 teaspoon kosher salt
1 tsp grated lemon zest
5 tbsp fresh lemon juice
1 tbsp powdered sugar, for dusting on top
Preheat the oven to 350° F. Prepare an 8-inch square pan by lightly spraying the inside of the pan with baking spray before lining it with 2 long sheets of aluminum foil folded to fit inside and placed perpendicular to each other in the pan. This is so you can get the bars out after they are cooked, so don't skip this step.Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares. Spray the inside of the foil lined pan with baking spray.
For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined. Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer. Bake until evenly browned about 20-22 minutes. Cool the crust on a metal rack for at least 15 - 20 minutes. Reduce the oven temperature to 325°F.
Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust. Bake until filling is set, about 22 minutes. Cool completely before lifting the bars out of the pan with the foil. Cut into 9 squares and dust with confectioners sugar.
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