Name: Peach Nectar Custard Bars Recipe: A Buttery, Fruity Delight You’ll Crave Year-Round
Ingredients: 1 ½ cups all-purpose flour; ½ cup powdered sugar; ¾ cup cold unsalted butter, cubed; 3 large eggs; ¾ cup granulated sugar; ¼ cup all-purpose flour; ½ cup peach nectar (from a can or homemade); 1 tbsp lemon juice; ½ tsp vanilla extract; Optional: ½ tsp almond extract for extra depth; Powdered sugar, for dusting; Fresh peach slices (optional)

Ingredients

Scale

For the Crust:

1 ½ cups all-purpose flour
½ cup powdered sugar
¾ cup cold unsalted butter, cubed

For the Custard Filling:

3 large eggs
¾ cup granulated sugar
¼ cup all-purpose flour
½ cup peach nectar (from a can or homemade)
1 tbsp lemon juice
½ tsp vanilla extract
Optional: ½ tsp almond extract for extra depth

For the Topping:

Powdered sugar, for dusting
Fresh peach slices (optional)

Instructions

1. Preheat Oven

Preheat oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.

2. Make the Crust

In a medium bowl, whisk flour and powdered sugar.
Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Press evenly into the bottom of the prepared pan.
Bake for 18–20 minutes, or until edges are lightly golden.

3. Prepare the Custard Filling

In a mixing bowl, whisk eggs until light and fluffy.
Add sugar, flour, peach nectar, lemon juice, and vanilla (and almond extract if using).
Whisk until smooth and well combined.

4. Bake

Pour custard filling over the hot crust.
Return to oven and bake for 25–30 minutes or until center is set and edges are lightly golden.
Cool completely in the pan.

5. Chill & Slice

Chill for at least 2 hours in the fridge before slicing.
Dust with powdered sugar and top with peach slices if desired.