Citrus fruits like lemons contain vitamin C, a primary antioxidant that helps protect cells from damaging free radicals. On top of that, vitamin C also plays a role in helping your body synthesize collagen, absorb iron, and produce hormones.
Internal medicine specialist Roxanne B. Sukol, MD, MS, discusses seven reasons why you should consider adopting this super simple habit.
Aids in digestion Acid helps break down food. That’s why there’s so much of it in our stomachs. The acid in lemons may be especially helpful in supplementing stomach acid levels, which tend to decline as we age.
Helps you stay hydrated Most of us don’t drink enough water. A daily lemon water habit is an easy way to get your day off on the right foot. How do you know if you’re drinking enough? Your urine is almost clear.
Weight-loss friendly We’re creatures of habit. Ponder the impact of replacing your morning OJ or latte with lemon water. Not just once, but perhaps 20 times a month — and multiply that by 10 years. Your waist line will thank you.
Prevents oxidation Like all produce, lemons contain phytonutrients, which protect your body against disease. These phytonutrients have powerful antioxidant properties, which prevent cell damage from oxidation, the same mechanism that causes rust.
Supplies a healthy dose of vitamin C Juice half a lemon into your water and you’ll add a mere 6 calories to your diet. Plus you’ll get more than a sixth of your daily vitamin C, which is needed to protect us from cell damage and repair injury.
Provides a potassium boost Your body can’t function without potassium. It’s necessary for nerve-muscle communication, transporting nutrients and waste and blood pressure regulation. Fruits and vegetables are important sources of potassium.
Helps prevent kidney stones Lemon water helps prevent painful stones in those deficient in urinary citrate (a form of citric acid). More importantly, increased fluids help prevent dehydration — a common cause of kidney stones.
I prefer my lemon water with club soda and a bit of vodka.
I also prefer my lemon water with a pie crust and a meringue.
Lemon Meringue Pie seems to say warm weather, maybe because it's as yellow as sunshine and has clouds of sweet meringue. Simple to love, it was a real challenge to make until now.
Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.
Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 350°F.
For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.
For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.
Makes 1 pie or 16, 2-inch bars.
