The Best Simple and Easy Sourdough Discard Lemon Bars
These classic sourdough discard lemon bars are bright and tangy and sure to be a family favorite dessert. Plus they are so simple and easy to make! The delicious shortbread crust paired with the luscious lemon filling will satisfy your palette and keep you coming back for more!
What is a sourdough discard lemon bar?
A sourdough discard lemon bar is the perfect pairing of a shortbread crust (with the secret ingredient of sourdough discard) topped with a lemon curd filling that has structure and the perfect balance of sweet and tangy. Getting this combo to pair together is key in a perfect bar and this recipe is sure to help you easily achieve this perfect combo!
What you will need to make sourdough discard lemon bars
- Sourdough Discard: creates a delicious flavor in the crust
- Butter: creates a flakey, rich crust
- Sugar: sweetens the crust and the filling
- Honey (optional): can use this in the crust instead of sugar
- Salt: enhances the sweet and tangy flavors of the lemon bars
- All purpose flour: gives structure to the crust and helps thicken the lemon filling
- Lemons: provides a tart and tangy flavor in the filling
- eggs: gives the filling structure and a rich flavor
- powdered sugar: gives the pretty white dusting on top and adds a sweet flavor on top
Step-by-step Instructions
Preheat the oven to 350 degrees F and line an 8×8 baking dish with parchment paper, allowing to edges to have overhang (alternatively, you can just grease your baking dish with oil).
In a medium size bowl, cream together the butter and sugar until it is light and fluffy.
Add in the sourdough discard and salt and mix well.
Then add in the flour and mix until combined.
spread this mixture into the bottom of the prepared baking dish and bake for 20-25 minutes until the edges are lightly browned.
While that is baking, in a medium bowl, mix sugar and flour. Add in the eggs, lemons, and lemon zest and mix until combined.
Pour the lemon mixture on top of the baked crust.
Bake an additional 20-25 minutes until the filling is set and no longer jiggles in the middle.
Let the bars cool completely. Once they are cooled, use the parchment paper overhand to lift the bars out of the baking dish.
Dust with powdered sugar using a sifter and cut to desired size. I like to cut mine into 9 pieces.
you can keep these bars chilled in the fridge for up to a week.
Enjoy these sourdough discard lemon bars!
Needing more resources on sourdough? Check out my tutorials below!
What exactly is a sourdough starter?
Learn how to make a sourdough starter from scratch in a simple way, without a scale!
Bake Your first sourdough loaf tutorial
Storage and Maintenance of your sourdough starter
More Sourdough Discard Recipes
If you want all my family’s favorite sourdough recipes in one place, here is the link to my sourdough recipe ebook. You will find this recipe plus over 40 more!
Sourdough Discard Pumpkin Spice Waffles
Sourdough Discard Lemon Bars
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F and line a 8×8 baking dish with parchment paper leaving some paper hanging over the edge (or you can just grease the pan)
- In a bowl, cream together butter and sugar until light and fluffy
- Add in the discard and salt and mix well
- Add in flour and mix until combined
- Press dough into a parchment lined baking dish and bake for 20-25 minutes until the edges are lightly golden
- In a medium bowl, mix sugar and flour. Add in the eggs, lemons, and lemon zest and mix until combined
- Pour the mixture over the crust. Bake an additional 20-25 minutes until the filling is set and no longer jiggles in the middle
- Let the bars cool completely. Once they are cooled, use the parchment paper overhand to lift the bars out of the baking dish
- Dust with powdered sugar and cut into desired size squares
