Peach Nectar Custard Bars

There’s something about peaches that instantly transports you to late summer afternoons—warm sunlight, the hum of cicadas in the background, and the sweet, sun-ripened scent of fresh fruit in the air. For me, peaches have always felt like a bridge between seasons. They signal the slow fade of summer into fall, a time when you’re still clinging to warmth but welcoming the comfort of baked treats and cozy evenings.

These Peach Nectar Custard Bars are a celebration of that moment. They remind me of Sunday family gatherings where dessert was always homemade and always seasonal. My grandmother would make something like this when we had a bumper crop of peaches from the backyard tree, and even though her recipe was different, the spirit of it lives on in these bars. Sweet, delicate, and creamy with just the right balance of tang and richness, these custard bars bring together the brightness of peach nectar and the comfort of a classic shortbread crust.

They’re perfect for potlucks, brunches, or just to enjoy with a warm mug of tea on a rainy day. And the best part? They look impressive but are surprisingly easy to make. So, even if you’re not the most confident baker, this one’s for you.

Why You’ll Love This Recipe:

• A soft, buttery crust that melts in your mouth
• Silky smooth custard infused with fruity peach nectar
• Minimal ingredients with maximum flavor
• Perfect for gatherings or a sweet afternoon pick-me-up
• Make-ahead friendly and easy to store

INGREDIENTS YOU’LL NEED:

For the crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup butter, softened

For the custard filling:

• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 3/4 cup peach nectar
• Powdered sugar for dusting (optional)

HOW TO MAKE PEACH NECTAR CUSTARD BARS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Crust

Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper or lightly grease it. In a medium mixing bowl, combine the flour and powdered sugar. Add the softened butter and mix until the dough resembles coarse crumbs—your hands work great here, or a pastry cutter if you’ve got one on hand.

Press the mixture evenly into the bottom of your prepared pan. It might seem a little crumbly, but as it bakes, it all comes together into a firm, tender base. Bake the crust for about 20 minutes, or until it just begins to turn golden around the edges. While that’s baking, you can start on the custard filling.

Step 2: Mix the Custard Filling

In another mixing bowl, whisk together the granulated sugar and flour. Add in the eggs one at a time, whisking well after each addition until the mixture is smooth and slightly frothy. Pour in the peach nectar and stir until fully combined. The color is beautiful—like the soft glow of a summer sunset.

Step 3: Assemble and Bake

Once your crust is out of the oven (and while it’s still warm), gently pour the custard mixture over it. Return the pan to the oven and bake for 25–30 minutes, or until the custard is set in the center. You’ll know it’s done when it no longer jiggles and a toothpick inserted near the middle comes out mostly clean.

Step 4: Cool and Dust

Let the bars cool completely in the pan. This part takes patience, but it’s worth it—cutting them too early can make a mess of that lovely custard. Once cooled, dust with a light layer of powdered sugar if you’d like an extra touch of sweetness and charm.

HELPFUL TIPS:

• Don’t skip cooling: The custard firms up as it cools, making it much easier to slice into neat bars.
• Use real peach nectar: It makes a big difference in flavor. You can usually find it in the juice aisle or international foods section.
• Chill for cleaner cuts: Pop the cooled bars into the fridge for an hour before slicing for perfect edges.
• Crust troubleshooting: If your crust mixture feels too dry, a tablespoon of cold water can help bring it together.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 20 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These bars can be dressed up for holidays or special occasions with a little whipped cream and sliced fresh peaches on top. They also freeze well if you want to make them in advance!

NUTRITIONAL INFORMATION:

Estimates per serving (1 bar):
Calories: ~180
Fat: 9g
Carbohydrates: 23g
Sugar: 15g
Protein: 2g
Note: Nutritional values may vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS:

Can I use canned peaches instead of nectar?
Not quite. Canned peaches are great for toppings, but the custard needs a smooth, liquid nectar to work. Stick with the juice here!

Can I make this gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend for both the crust and filling.

What if I don’t have powdered sugar?
You can pulse granulated sugar in a blender or food processor until it becomes fine like powdered sugar in a pinch.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars with parchment between layers. Let thaw in the fridge before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• Lemon Blueberry Lasagna
• Almond Croissant Blondies
• Irresistible Caramel Toffee Crunch Cake
• Key Lime Cheesecake

CONCLUSION

These Peach Nectar Custard Bars are the kind of dessert that brings people together—whether it’s a summer picnic, a cozy family dinner, or just a Tuesday night when you need a sweet bite. They’re simple, nostalgic, and bursting with sunshine in every bite. I hope you love them as much as we do. Give them a try, and don’t be surprised if they become your new seasonal favorite.

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