I'll take two please!

I was on the hunt for a new perfect summer dessert. You know the kind. Perfect blend of flavor and texture. Quick, easy, no complicated ingredients. However sophisticated enough to wow everyone at summer cookouts. Like Next Food Network Star worthy....


Well here it is folks. Courtesy of my former co-ed Aubry. Leave it to her to find the perfect recipe. She is the only person I know who is a picky about food as much as I am. So far she has never lead me astray. Thanks Aubs!


Martha Stewart's Creamy Lemon Squares*

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners' sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lemon juice (from about 3 lemons)Directions

1.Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2.Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

3.Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

4.Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

*photo, and recipe courtesy of marthastewart.com