Martha Stewart's Creamy Lemon Bars

I love tart lemon bars for a dessert buffet or dinner party. They are pretty to look at, easy to serve and with a refreshing lemon taste and scent. I have two different recipes from Martha Stewart's recipes, one is the tradition lemon bar and one is an easy, creamy version. Today I am posting the easy to make, creamy lemon bar recipe. Hope you enjoy it. I will post the more traditional lemon bar another time.

Martha Stewart's Creamy Lemon Bars

"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16

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.

3. 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.

4. 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.

5. 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.