Paprika adds a twist to classic lemon bars

  • By Alison Ladman Associated Press
  • Friday, December 7, 2012 10:15pm
  • Life

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

1/2cup sugar

1/4teaspoon salt

21/4cups all-purpose flour

For the filling:

11/2cups sugar

2teaspoons paprika, divided

1/3cup all-purpose flour

5eggs

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.

More in Life

Julia Turner and her father, Ed, toast as they try out a flight of beer and cider at Lake Stevens Brewing Co. when it opened last year. (Andy Bronson / The Herald)
Beer of the Week: Lake Stevens Brewing Co.’s Sour Imperial

The beer has a depth and a complex flavor profile that goes beyond just another barrel-aged stout.

Now is the perfect time to design the garden of your dreams

Find inspiration in gardening magazines, on the internet, in your neighborhood and at nurseries.

‘Star Wars’ video game faces charges that it promotes gambling

By Gene Park / The Washington Post Imagine buying a new chess… Continue reading

Around Thanksgiving, gardeners give thanks for the garden

What are they most thankful for? The pleasure they receive from spending time in their yards.

Great Plant Pick: Thuja occidentalis ‘Degroot’s Spire’

What: An exceptional selection of the eastern arborvitae, Thuja occidentalis “Degroot’s Spire”… Continue reading

Teen idol David Cassidy remains in Florida hospital

The former pop star is dealing with multiple organ failure.

The pros’ snow: Lake Tahoe a big draw for skiers of all stripes

North Lake Tahoe is home to one of the largest concentrations of ski resorts in North America.

How birds stay alive in winter and what you can do to help

When the weather turns chilly, columnist Sharon Wootton’s thoughts turn to birds coping with cold.

Our annual list of holiday events in Snohomish County and beyond

LIGHTS The Lights of Christmas: Open 5 to 10 p.m. Nov. 30-Dec.… Continue reading

Most Read