This post may contain affiliate links.Please read our disclosure policy.If the last few weeks of summer feel like they’re slipping away, it’s time to bake! These Peach Bars require a quick marinade in lemon and sugar before they’re baked in a rich buttery crust.

Think peach pie meets shortbread cookie, and you’re going to love them! If you have 3 slightly underripe peaches on your counter (the ones that are kinda soft but not quite drippingly sweet and ripe), you’re going to want to make these! It’s basically all of the flavors of peach pie without having to make and roll out a crust.We’re going to quickly marinate fresh peaches in lemon and brown sugar, and then we’re going to spread them between a shortbread crust.We’ll smash 80% of the shortbread dough on the bottom to make a firm crust that slices easily, and then we’ll sprinkle the rest on top of the peaches.

Ingredients Peaches.We need about 3 cups of fresh sliced peaches.This is about 6 small peaches that have been peeled, pitted and sliced into about 10-12 slices each.

The best way to peel peaches is to score an X in the bottom of the fruit, and dip it in boiling water for 60 seconds.Then, dunk the hot peaches in a bowl of ice water and let cool before peeling.(I use this method for my peach cobbler, too!) Lemon.

We need two teaspoons of fresh lemon juice to marinate and bring out the flavor of the peaches.Brown Sugar.To sweeten the filling, use two tablespoons of bro

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