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Nancy's Kitchen LEMON PIE CUPCAKES Lemon filling 3 egg yolks (reserve whites for me- ringue) 3/4 cup granulated white sugar 3 tbsp. all-purpose flour pinch of salt 3 tbsp. lemon juice 2 tbsp. lemon zest, loosely packed 1/2 cup water 2 tbsp. unsalted butter, melted Cupcake 1/2 cup unsalted butter 1 cup sugar 2 eggs 3 tbsp. lemon juice 2 tsp. baking powder 1 tsp. salt 1-1/2 cups all-purpose flour Meringue: 3eggwhites pinchsalt 1/4 cup sugar DIRECTIONS 1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside 2) Preheat oven to 375 degrees 3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined 4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cup- cakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven) 5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it) 6) With a sharp knife, remove center of each cupcake (about 1″ in diam- eter), leaving a layer of cupcake be- neath cut out; discard cupcake core (or treat the weary baker to a tart lit- tle snack); fill cupcake centers with lemon filling 7) Divide dollops of meringue be- tween cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cup- cakes to oven and bake an addi- tional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely deli- cious cupcakes ~Enjoy! Do you know about MCTs? by Herbmama "MCTs" are medium-chain tri- glycerides, a form of saturated fatty acid that has numerous health benefits, ranging from im- proved cognitive function to better weight management. Coconut oil is one great source of MCTs — roughly 62 percent to 65 percent of the fatty acids in coconut oil are MCTs. MCTs, also called "MCFAs" for me- dium-chain fatty acids, are believed to be largely missing from the diets of people eating "standard Western" diets, most likely because the public has been led to believe that all forms of saturated fats are potentially harmful. Recent research has shown a lot of evidence about the real truth regarding saturated fats. We now know that ideally MCT oils like coconut oil should actually be con- sumed daily. Certain saturated fats, especially MCTs and other healthy fats found in things like coconut oil or grass-fed beef, are in fact easier to digest than long-chain triglycerides (LCTs) and might even have more benefits related to heart health, obe- sity prevention and brain health, too. Aside from coconut oil, smaller amounts of MCTs can also be found in certain other foods with saturated fats, including butter (especially but- ter from grass-fed cows), cheeses, whole milk, palm oil & full-fat yogurt. What Makes MCT Oils So Special? What makes MCTs a top source of essential healthy fats? MCT's are a medium-chain fat and are digested easily and sent directly to your liver, where they have a thermogenic ef- fect and the ability to positively alter your metabolism. This is one reason why many people claim that MCTs, including coconut oil, are burned by the body for energy, or "fuel," in- stead of being stored as fat. Compared to longer-chain fats, MCTs are absorbed more easily since there's less work for the body to do breaking apart the carbon bonds. MCTs are smaller, so they can permeate our cell membranes more easily and don't require that we use special enzymes in order for our bodies to utilize them. MCTs and saturated fats are good for you in other ways, too: They reduce the risks of low-fat diets, and they're supportive of your gut environment, especially since they have the capa- bility to combat harmful bacteria, viruses, fungi and parasites. Addi- tionally, MCTs contain antioxidant properties, which is why coconut oil has far-reaching inflammatory benefits that have led it to be used to treat dozens of health problems in folk medicine for centuries. Medium-chain fatty acids can be beneficial for: • Maintain a healthy weight — since they make you feel full • Specifically reduce stored body fat — since they also raise your meta- bolic function • Have more energy • Think more clearly • Experience better digestion • Balance hormone levels • Improve your mood •Fight bacterial infection and vi- ruses • Absorb fat-soluble nutrients from various food This information is not meant to treat, cure or diagnose any type of illness or disease. For more information contact Herbmama at 580-490-1770. Be sure to 'like' us on FB or visit our website at www.herbs-4-health.com

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