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Sourdough Lemon Bars

Sourdough Lemon Bars: A Tangy Twist on a Classic Treat

Delight in these Sourdough Lemon Bars, a tangy treat that combines leftover sourdough discard with a buttery crust for a perfect dessert.
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Prep Time 20 minutes
Cook Time 43 minutes
Cooling Time 30 minutes
Total Time 1 hour 33 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter A rich flavor maker; substitute with coconut oil for dairy-free.
  • ½ cup Powdered Sugar Regular granulated sugar can work, but powdered is preferred.
  • 1 cup Sourdough Starter Adds moisture and flavor; use unfed discard or active starter.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; no direct substitutes.
  • 1 teaspoon Salt Balances sweetness; omit for low-sodium version.
  • 2 cups All Purpose Flour Provides structure; gluten-free flour is suitable.
For the Filling
  • 3 large Eggs Essential for setting the filling; no recommended substitutes.
  • 1 cup Granulated Sugar Swap with honey or agave for different sweetness.
  • 2 tablespoons Lemon Zest Fresh zest is best for vibrant flavor.
  • ½ cup Lemon Juice Fresh squeezed is ideal for the best taste.
  • 1 pinch Salt Balances flavors; same considerations as crust salt.

Equipment

  • Oven
  • Mixing bowl
  • stand mixer
  • 9x13-inch baking dish
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (175℃) and line a 9x13 inch baking dish with parchment paper.
  2. In a stand mixer, cream together unsalted butter and powdered sugar until fluffy. Gradually add sourdough starter, salt, and vanilla extract, then mix in all-purpose flour until just combined. Press dough into the prepared pan.
  3. Bake the crust for 20-23 minutes until lightly golden, then cool slightly.
  4. In a bowl, whisk together eggs, granulated sugar, sourdough starter, lemon zest, lemon juice, and salt until smooth.
  5. Pour the lemon filling over the warm crust, then reduce the oven temperature to 325℉ (163℃) and bake for an additional 20-23 minutes until the filling is set but slightly wobbly in the center.
  6. Cool completely in the pan on a wire rack. Lift out using parchment overhang, dust with powdered sugar, cut into squares, and serve chilled.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For optimal flavor, use fresh lemons for juice and zest. Avoid overbaking for the best texture. Store in an airtight container in the fridge for 2-3 days.

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