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 8x8-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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