With their tart flavor and sunny color, these lemon bars are sure to become a favorite year-round treat. Use a serrated knife to cut into bars, wiping the blade with a damp towel after each slice.

　　

Ingredients

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

　　4 large egg yolks

　　1 can (14 ounces) sweetened condensed milk

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

　　

Step 1

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

　　

Step 2

With an electric mixer on medium-high speed, cream butter, confectioners’ sugar, and salt until light and fluffy. Reduce speed to low. Add flour, and mix just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over bottom with a fork. Bake until lightly golden, 15 to 20 minutes.

　　

Step 3

Whisk together egg 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.

　　

Step 4

Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board; cut into 2-inch squares. Dust with confectioners’ sugar just before serving.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.