By Alison Ladman Associated Press
If you love lemon bars, you’ll love our spicy twist on this classic treat.
We gave our bars a deliciously crumbly shortbread crust, then spiked the lemony filling with the earthy flavor of paprika.
We also mixed a bit of extra paprika into the powdered sugar we sprinkle over the top. Delicious and perfectly festive.
Lemon paprika bars
For the crust:
1cup (2 sticks) butter
21/4cups all-purpose flour
For the filling:
2teaspoons paprika, divided
1/3cup all-purpose flour
1/2cup lemon juice
Zest of 2 lemons
1/2cup powdered sugar
Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper, leaving enough excess to slightly overhang 2 sides.
In a medium bowl, use an electric mixer to beat together the butter, sugar and salt until light and fluffy. Add the flour and mix just until combined. Using a silicone spatula, press the dough into the prepared pan, spreading it evenly over the surface. Bake for 18 to 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.
While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, 1 1/2 teaspoons of the paprika, and the flour. Whisk in the eggs, lemon juice and lemon zest.
When the crust has baked, pour the filling over the top. Return the pan to the oven and bake for another 15 to 18 minutes, or until the filling is set. Allow to cool completely in the pan. Once cooled, use the paper to gently lift the bars from the pan. Peel away and discard the paper.
Cut into 24 bars (can be any shape). Just before serving, stir together the powdered sugar and remaining 1/2 teaspoon paprika. Sprinkle over the tops of the bars.
Store in an airtight container at room temperature for up to a week.
Makes 24 bars. Per serving: 180 calories; 80 calories from fat (44 percent of total calories); 9 g fat (5 g saturated; 0 g trans fats); 60 mg cholesterol; 25 g carbohydrate; 0 g fiber; 15 g sugar; 3 g protein; 35 mg sodium.