Healthy, Sweet Brunch Treat: Elderberry-Lemon Shortbread Bars
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
- 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.
- 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.
- Bake at 350 degrees for
20 to 22 minutes or until lightly browned.
- 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.
- 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.