Swedish Punsch Bars
Indulge in the rich and tangy flavors of Swedish Punsch Bars, a dessert that flawlessly combines buttery shortbread crust with a creamy, citrus-infused filling. Featuring the distinctive Swedish Punsch liqueur—a Nordic favorite with notes of rum, spices, and arrack—these bars are elevated with a splash of fresh lemon juice and zest for a tantalizingly sweet-tart experience. Perfectly balanced and easy to make, this recipe includes a golden, tender base and an irresistibly smooth topping that sets beautifully after chilling. With just 20 minutes of prep time, these elegant bars are a show-stopper for holiday gatherings, dinner parties, or a casual sweet treat. Serve them chilled for the ultimate pairing of crisp textures and vibrant flavors!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 100 grams granulated sugar
- 180 grams all-purpose flour
- 0.25 teaspoons salt
- 400 grams sweetened condensed milk
- 4 large egg yolks
- 60 milliliters Swedish Punsch liqueur
- 30 milliliters fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the butter (cut into small cubes), granulated sugar, flour, and salt. Use your hands or a pastry cutter to work the mixture until it resembles coarse breadcrumbs and holds together when pressed.
Press the crust mixture evenly into the prepared pan and prick the surface lightly with a fork to prevent bubbling.
Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, Swedish Punsch liqueur, lemon juice, and lemon zest until smooth and fully combined.
Pour the filling over the slightly cooled crust and spread it evenly using an offset spatula.
Return the pan to the oven and bake the bars for an additional 20 minutes, or until the filling is set with a slight jiggle in the center.
Remove from the oven and let the bars cool completely at room temperature, then refrigerate them for at least 2 hours to set.
Use the parchment paper overhang to lift the bars out of the pan. Slice into 12 equal pieces and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 338.0 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1267 mg | 97% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
