It is officially spring, although it’s felt like spring for at least a month now. I delight in the specialness of each season, but I have to admit that spring is a favorite. Since I love to garden, I enjoy discovering what is blooming or just budding as I walk around my yard. I know that I should already have my peas and early greens in the ground, but as usual I am behind schedule. The seed packets are calling me and I hope to plant this weekend.

I recently had a reader comment that I use sugar in my recipes and she implied that this was not a good idea for a cancer survivor. I think overindulging in anything is not good for anyone. You can have too much butter, too much sugar, too much coffee, too much gluten, too many carbs, too much red meat, too much of anything can overwhelm the machine we call our bodies. There are so many diet and nutrition plans being touted now, that it can be confusing to know what to do. My path of late has been to be moderate and to savor the food that I eat. I want the food to nourish me. I don’t want to feel as if there are “forbidden” foods. You know what happens, I crave that even more. So even if I offer up a tasty dessert recipe, when you make it don’t eat the whole batch. Share it with your friends and neighbors. Spread the love that you put into baking with someone else. Whatever you eat, enjoy it. Take your time eating it. Savor the flavors and textures. Eat slowly. Sugar does not have to be the enemy.

With spring break and spring holidays upon us, I thought I would share one of my favorite spring desserts. It is wonderful for any special gathering. Remember, just eat one! Eat it slowly and savor the flavors of springtime! (You can freeze these for up to one month, but don’t garnish with powdered sugar until AFTER you defrost them.)

SPRING LEMON SQUARES
Make in a half sheet pan

CRUST:
17 ounces flour
5 ounces powdered sugar
12 ounces sugar
Mix above ingredients together until mealy. Spread evenly over pan, building up the edges slightly and press down firmly. Bake at 325 until brown.

TOPPING:
9 eggs
32 ounces sugar
15 ounces fresh lemon juice
6 ounces flour
Mix eggs and sugar together. Add lemon juice. Stir in the flour and mix until smooth. Pour over crust and bake at 300 for about 20 minutes—until set. Sift powdered sugar over the top as garnish. Decorate with edible flowers, too!

– By Deborah Binder

Deborah Binder lives in Edmonds with her family. She is “dancing with N.E.D.” (no evidence of disease) after being diagnosed with Ovarian Cancer in 2009. She is a foodie who loves to cook from scratch and share here experiments with her family. She attended culinary school on the East Coast and currently chef assists at PCC Cooks and NuCulinary Cooking School. Her current interest in food is learning to eat for health and wellness, while at the same time enjoying the pleasures of the table. As Julia Child once said, “Everything in moderation including butter.” Deborah can be contacted at jaideborah@yahoo.com.