If you like lemon bars, try this recipe for peach bars! Buttery shortbread crust, smooth fresh peach filling topped with powdered sugar – a true summer delight! You can’t find a stopping place with these bars. One bite calls for another. I’ve been a long time lover of lemon bars, bur I have to say, these Peach Bars make a close second, if not a tie with lemon bars! Enjoy!
When shopping for fresh peaches for this recipe, you want ripe peaches with fresh peach smell. If they’re too firm, they won’t have a s much flavor. You could also use frozen peaches if you can’t find fresh. Just thaw and puree. I add a little fresh lemon juice to the filling, but if you’d like an extra lemon kick, add the zest too.
These bars are kept chilled, so they make a nice cool dessert for a Summer weekend. Headed to a BBQ? Surprise your friends and family with a pan of chilled Peach Bars! I had an order one time for bars like these to be served at a wedding shower. The bride asked for the bars to be cut into tiny squares with little edible flowers on top. I made American buttercream and piped tiny rosebuds on each bar, and added a little green leaf beside each rosebud. Dainty!
If you watch my videos, you know how often I use my large blending fork. It works so well for making the shortbread crust by hand. For this crust, pie crusts, and flaky pastry crust, I’ve tried pastry blenders, the food processor method, machine mixing on the KitchenAid, a table fork and butter knife, but I always go back to my large blending fork. It helps me achieve a flaky crust every time! I own three of them, so there’s always a blending for nearby at any moment. Such a simple tool, but so very useful.
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Peach Bars
Ingredients
Shortbread Crust:
- 2 sticks unsalted, softened butter
- 2 c. flour (240 grams)
- 1/2 c. sugar (100 grams)
- 1/2 tsp. salt
Peach Filling
- 2 c. sugar (400 grams)
- 1/2 c. cornstarch (about 65 grams)
- 4 large eggs
- 300 grams fresh peach puree (about 2-3 large peaches)
- juice of 1/4 lemon (if you love lemon, use 1/2 lemon)
Instructions
For the crust:
- Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper that has been lightly buttered or sprayed. Set aside.
- In a mixing bowl, combine the softened butter, flour, sugar, and salt. Mix just until the dough comes together.
- Press dough evenly into the prepared pan and bake for 12 to 14 minutes until lightly browned around the edges. (See video). Remove from oven and start on the filling.
Peach Filling:
- Start by making the fresh peach puree while the crust is baking. I used a handheld Cuisinart immersion blender, but a food processor will work too. You'll need 300 grams of peach puree. I suggest using a scale to measure the proper amount. Depending on the size of peaches, you'll need 2 to 3 large peaches, or several smaller peaches.
- In a mixing bowl, whisk together the sugar and cornstarch. Whisk in the eggs. Add peach puree and whisk together until fully combined. Whisk in lemon juice.
- Pour filling over the baked crust. It's ok if the crust is still warm. Bake at 350 degrees for about 35 minutes until the crust is set and lightly browned on top (see video for browning). Baking time will vary depending on your oven.
- Remove from oven, cool, and sift powdered sugar over the top. Cut into 12 to 24 bars. They're ready to serve! Store any leftovers in the refrigerator.