• Elderberry-Lemon Shortbread Bars

August 08, 2013

Elderberry-Lemon Shortbread Bars

Elderberry-Lemon Shortbread Bars are a delicious three layer treat. The bottom layer of shortbread provides the buttery foil for the layer of jam above it, and the lemony cream cheese topping adds a bit of tart. These beautiful bars are wonderful served with afternoon tea or after a special dinner any time of the year. Make sure to plan ahead when making these bars, as they require time to chill after baking.

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ teaspoon 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 oz jar of your favorite Norm's Farms jam
  • Garnishes: sweetened whipped cream, fresh strawberry slices and/or blueberries
  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 (or knife) until crumbly. Press mixture onto bottom of a lightly greased 13x9 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 until just blended after each addition. Stir in fresh lemon juice and remaining ¼ tsp lemon zest, beating well.
  4. Spread jam over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool for 1 hour on a wire rack. Cover and chill 4 to 8 hours.
  5. Cut the bars into single servings and garnish with fresh strawberries and/or blueberries. Add a small dollop of whipped cream on top, and arrange on a pretty plate to make a beautiful dessert worthy of any event.
Refrigerate leftovers (if you happen to have any left!).

Leave a comment