The Recipe:

Healthy, Sweet Brunch Treat: Elderberry-Lemon Shortbread Bars


By:  Ari  Bendersky  Abe's Market Contributor  March 28th, 2014

Elderberry-lemon shortbread bars are a perfect blend of sweet and tart and are wonderful served at brunch or with afternoon tea. Cut the bars, made with Norm's Farms elderberry jelly, into single servings, garnish with fresh strawberries or blueberries and a small dollop of whipped cream or Greek yogurt and arrange on a pretty plate to make a beautiful dessert worthy of any event.

Elderberry-Lemon Shortbread Bars Recipe

Yields: approx. 3 dozen

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ tsp. lemon zest, divided
  • ¾ cup cold butter
  • 2 (8 oz) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 T fresh lemon juice
  • 1 9 ounce jar Norm's Farms elderberry jelly
  • Garnishes: sweetened whipped cream or Greek yogurt, fresh strawberry slices.

Instructions:

  1. Preheat oven to 350 degrees. Sift together flour, powdered sugar and ½ tsp lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13×9 inch pan.
  2. Bake at 350 degrees for 20 to 22 minutes or until lightly browned.
  3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining ¼ tsp lemon zest, beating well.
  4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars and garnish if desired.
  5. Refrigerate leftovers.

 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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