Lemon Bars Recipe

Tart and sweet lemon bars made with sourdough discard in the filling and in the crust.

These sourdough lemon bars will be a hit at your next gathering or anytime you’re in the mood for a sweet shortbread crust with a creamy lemon topping. Absolutely delicious.

Sweet, tart and tangy but best of all made with sourdough discard in the filling AND the crust.

Preparation Time: 20 minutes
Baking Time: 40-45 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12 bars

Ingredients:

For the crust:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt

For the filling:

• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sourdough discard

• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• Powdered sugar, for dusting (optional)

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper, leaving an overhang on two sides for easy removal.

Prepare the Crust:

In a mixing bowl, combine the flour, sugar, softened butter, and salt. Mix until crumbly and well combined.

Press the mixture evenly into the bottom of the prepared baking dish to form the crust

Bake the Crust:

Place the crust in the preheated oven and bake for 15-20 minutes, or until lightly golden brown.

Prepare the Filling:

While the crust is baking, prepare the filling. In a separate mixing bowl, whisk together the granulated sugar and flour.

Add the eggs, sourdough discard, lemon zest, and lemon juice to the bowl. Whisk until smooth and well combined.

Bake the Bars:

Pour the filling mixture over the partially baked crust.

Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.

Cool and Chill:

Remove the lemon bars from the oven and allow them to cool completely in the baking dish on a wire rack.

Once cooled, transfer the baking dish to the refrigerator and chill the bars for at least 2 hours, or until firm.

Slice and Serve:

Once chilled, use the parchment overhang to lift the lemon bars out of the baking dish. Place them on a cutting board and slice into squares or bars.

Dust with powdered sugar before serving, if desired.

Serve chilled or at room temperature, and enjoy these tangy and sweet sourdough discard lemon bars!

Note: These lemon bars can be stored in an airtight container in the refrigerator for up to 3-4 days.