Sourdough Lemon Bars
These sourdough lemon bars are a bright and tangy way to use up excess sourdough discard! I use it in both the buttery shortbread base and tangy lemon filling.
I use a sourdough discard that’s a few days old at most. A fresh discard enhances the tangy flavor without overpowering the lemon. I use a food processor to mix together the crust. It makes it so super simple!
Here’s why you’ll love these bars:
- Great texture: A buttery and tender crust topped with a smooth lemon layer.
- Simple ingredients: Made with pantry staples, plus your sourdough starter discard.
- Awesome for sharing: Perfect for family gatherings, or a sweet treat for yourself. They store very well in the fridge so you can make them in advance too!
Ingredients
You can find the ingredient amounts in the printable recipe card at the bottom of this post. Here is a run-down of what you need and why.
For the Crust:
- Butter: For a rich, tender base.
- Sugar: Adds sweetness
- Lemon zest: Infuses the base with delicious lemon flavour.
- Sourdough discard: Helps bind the crust.
- All-purpose flour: Provides structure.
- Salt: Balances the flavours.
For the Filling:
- Eggs: Create a creamy, custard-like texture.
- Sugar: Sweetens the tangy filling.
- Sourdough discard: Helps to give the lemon curd structure.
- Lemon zest and juice: The star flavour.
Tools you’ll need
Here’s what you need!
Step-by-Step Instructions
- Line an 8×8 baking pan with parchment paper and leave an overhang of paper so that you can easily lift the out the finished bars.
- In a food processor add flour, butter, sugar, lemon zest, salt and sourdough discard.
- Blend it together until it forms a soft dough. Don’t over-mix it, just until it comes together.
- Press the dough evenly into the pan.
- Use the back of a spoon or an offset spatula to smooth it out. Bake until just lightly golden.
In a small bowl, rub the lemon zest into the sugar using your fingers to release the lemon oils.
Add the eggs, sourdough discard, and lemon juice. Whisk until smooth and well combined.
- Pour the lemon filling over the pre-baked crust and bake until the filling is set and doesn’t wobble when the pan is gently shaken.
- Let the bars cool and slice into squares.
Tips
- Lemon zest in sugar: Rubbing the zest into the sugar is a little extra step but it really helps to bring out the lemon flavour.
- Don’t over-bake the bars: The filling should just set without any real wobble left, but don’t bake longer than that.
- Powdered Sugar Tip: Dust the bars with powdered sugar just before serving. It won’t last on there very long before dissolving, but I think it looks pretty for a little while at least!
Variations
- Lime bars: Swap out the lemon juice and zest for limes.
- Coconut lemon bars: Add shredded coconut to the crust and filling for a tropical touch.
Storing and Freezing
- Storing: Keep the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the bars in a single layer, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
Sourdough Lemon Bars
These sourdough lemon bars are a bright and tangy way to use up excess sourdough discard! I use it in both the buttery shortbread base and tangy lemon filling.
Ingredients
Base
- 175 g butter softened to room temperature
- 65 g granulated sugar
- 50 g sourdough discard
- 1 tbsp lemon zest finely grated
- 1/4 tsp salt
- 220 g all-purpose flour
Filling
- 200 g granulated sugar
- 1 Tbsp lemon zest finely grated
- 4 large eggs
- 50 g sourdough discard
- 120 g fresh lemon juice
Instructions
- Preheat the oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- If using a food processor, mix the butter, sugar, lemon zest, sourdough discard, flour, and salt all together until it forms a soft dough. Be careful not to overmix; the crust should just come together.175 g butter, 65 g granulated sugar, 1 tbsp lemon zest, 50 g sourdough discard, 220 g all-purpose flour, 1/4 tsp salt
- If you don’t have a food processor, use a hand mixer to mix the butter and sugar and then add the sourdough discard, salt, and lemon zest. Mix well until fully combined. Add the flour last and stir until a dough forms.
- Press the dough evenly into the pan. Use the back of a spoon or a measuring cup to smooth it out. Bake it for around 25 minutes until lightly golden brown around the edges.
- In a small bowl, rub the lemon zest into the sugar using your fingers to release the lemon oils.200 g granulated sugar, 1 Tbsp lemon zest
- Add the eggs, sourdough discard, and lemon juice. Whisk until smooth and well combined.4 large eggs, 50 g sourdough discard, 120 g fresh lemon juice
- Carefully pour the lemon filling over the pre-baked crust.
- Bake until the filling is set and doesn’t wobble when the pan is gently shaken, about 24-28 minutes. Each oven will bake differently, so check it at the 24 minute mark.
- Allow the bars to cool completely in the pan at room temperature for an hour, then place in the fridge and chill at least one more hour until cold. Lift them out using the parchment paper overhang. Slice into squares and dust with powdered sugar before serving.
- Keep the bars in an airtight container in the refrigerator for up to 5 days.
Notes
Freezing: Freeze the bars in a single layer, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
Nutrition
Serving: 1sliceCalories: 140kcalCarbohydrates: 28gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 48mgSodium: 66mgPotassium: 56mgFiber: 0.5gSugar: 17gVitamin A: 86IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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