These Sourdough Lemon Bars are the perfect lemon bars, but now with a delicious twist! Zingy, bright, and tart lemon filling tops a sourdough shortbread crust that is light and buttery. The perfect sweet treat to brighten anyone’s day.
Sourdough Lemon Bars are a delightful fusion of tangy lemon goodness and a sweet, buttery sourdough shortbread crust. With a burst of bright and tart flavor, these bars are a dream come true for any lemon lover.
Picture the perfect lemon bar, elevated by the subtle tang of sourdough in every bite. Representing the vibrant essence of spring, these bars bring a refreshing zest to your dessert table.
Crafted with pantry staples, whipping up these treats is a breeze even in a pinch. Whether you’re a sweet tooth or a citrus enthusiast, these bars hit all the right notes.
Welcome to the right place for a delicious blend of traditional lemon bars with a modern twist. Indulge in the simplicity and sophistication of these Sourdough Lemon Bars, the ultimate treat for any occasion.
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Why You’ll Love This Recipe:
Bright and Fresh
Is there anything more bright and refreshing than the taste or smell of lemon? Sourdough Lemon Bars have the perfect balance of tartness and tanginess along with butteriness and sweetness. The taste and color of this dessert will be sure to brighten anyone’s day!
Quick Recipe
This is the perfect dish to make in a pinch! Made with pantry staples and in two bowls and a baking dish, Sourdough Lemon Bars can be prepared ahead for even more convenience.
Simple
What makes classic lemon bars so delicious is their simplicity! With just 7 ingredients, you are able to awaken your tastebuds with a perfectly easy, tart, and sweet treat, now with the goodness of sourdough!
Ingredients
Sourdough Crust
Unsalted Butter –In order to create a buttery shortbread crust, you need butter! Use melted butterfor easy mixing.
Powdered Sugar –Brings the perfect sweetness to the crust without any gritty texture.
Flour –All-purpose flour is what I used to make this tender crust.
Sourdough Discard –Active starter or discarded sourdough starter can be used in this recipe. If you do use discard, I prefer to use sourdough discard which is no older than a week for sweet treats.
Lemon Filling
Large Eggs –Brings structure to the lemon filling and helps it to set properly.
Granulated Sugar –The needed sweetness to balance the tartness from the lemon juice.
Flour –Adding all-purpose flour to the lemon filling helps to thicken up the lemon custard filling.
Lemon Juice –The star ingredient! That being said, I highly suggest using freshly squeezed lemon juice for the best lemon flavor. I used regular lemons in this recipe, instead of others like Meyer lemons.
Confectioners’ Sugar –This is optional, but highly suggested! Not only does it bring just a touch more sweetness to the sourdough dessert, but it also gives this lemon bar recipe a stunning finish.
Supplies
Hand Mixer
Glass 9×13 Baking Dish
How to Make Sourdough Lemon Bars
Preheat the oven to 350 degrees F. Prepare a glass 9×13 baking dish (don’t use metal) with parchment paper, leaving enough overhang for easy removal of the bar after baking for easy slicing. Set to the side.
Make the Crust
In a medium bowl, add the melted butter and sourdough discard. Whisk until combined. Set aside.
In a separate bowl, whisk together the flour and the powdered sugar. Add the wet ingredients to the flour mixtureand mix until it resembles pie dough.
Pour the dough into the prepared baking dish and gently press the dough with your hands. Bake for 25-30 minutes, or until the shortbread base is lightly golden brown.
Prepare the Filling
While the crust is baking, prepare the lemon layer.
In a large bowl, beat the eggs with an electric mixer or whisk. Mix in the white sugar until combined. Add the flour and fresh lemon juice and mix by hand until well-blended.
Once the crust is baked, pour the wet ingredients over the base layer and return to the oven. Continue to bake for another 25-30 minutes.
Remove the Sourdough Lemon Bars from the oven and place on a wire rack to cool. Once cooled, dust with powdered sugar, if desired.
How to Store
Store leftover Sourdough Lemon Bars in an airtight container or covered in plastic wrap and store in the refrigerator for 4-5 days.
To freeze, cut into individual slices and wrap with plastic wrap, then store in a freezer-safe bag in the freezer for 2-3 months. When ready to enjoy frozen lemon bars, transfer them to the refrigerator and allow them to thaw overnight.
FAQs:
Can I use bottled lemon juice instead of fresh for lemon bars?
Since lemon is the star ingredient of this recipe, you want to use real lemon juice. Lemon juice from a bottle or concentrate can be handy in a pinch, but for the best flavor, I highly recommend using freshly squeezed lemon juice.
Can I bake Sourdough Lemon Bars in a metal baking dish?
For the best results, you will want to use a glass or ceramic baking dish.
Why are there small, white bubbles on top of my Sourdough Lemon Bars?
Bubbles forming on top of your Sourdough Lemon Bars is normal. These bubbles are from whisking the eggs. While baking, the bubbles will rise to the top of the lemon curd. These can, however, brown lightly while baking. Luckily they can be covered up nicely with powdered sugar.
Happy baking!
More Recipes Like This:
Sourdough Lemon Cake with Lemon Buttercream Frosting
Mixed Berry Sourdough Cobbler
Blueberry Lemon Poppy Seed Sourdough Muffins
Easy Sourdough Lemon Bars (Discard Recipe)
Yield: 15 Bars
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 4 minutes
Total Time: 1 hour 4 minutes
These Sourdough Lemon Bars are the perfect lemon bars, but now with a delicious twist! Zingy, bright, and tart lemon filling tops a sourdough shortbread crust that is light and buttery. The perfect sweet treat to brighten anyone's day.
Ingredients
Sourdough Crust
- 3/4 cup butter, melted (1 1/2 sticks, 170g)
- 1/2 cup sourdough discard (140g)
- 1 1/2 cups all-purpose flour (210g)
- 1/3 powdered sugar cup (50g)
Lemon Filling
- 6 eggs, beaten
- 3 cups white sugar (700g)
- 1/2 cup all-purpose flour (70g)
- 8 Tablespoons fresh lemon juice (90g)
Instructions
1. Preheat the oven to 350 degrees F. Prepare a glass 9x13 baking dish (don't use metal) with parchment paper, leaving enough overhang for easy removal of the bar after baking for easy slicing. Set to the side.
2. In a medium bowl, add 3/4 c (170g) melted butter and 1/2 c (140g) sourdough discard. Whisk until combined. Set aside.
3. In a separate bowl, whisk together 1 1/2 c (210g) flour and 1/3 c (50g) powdered sugar. Add the wet ingredients to the flour mixtureand mix until it resembles pie dough.
4. Pour the dough into the prepared baking dish and gently press the dough with your hands. Bake for 25-30 minutes, or until the shortbread base is lightly golden brown.I prefer a more crisp sourdough shortbread, so I tend to bake the full 30 minutes.
5. While the crust is baking, prepare the lemon layer.
6. In a large bowl, beat 6 eggs with an electric mixer or whisk. Mix in 3 c (700g) white sugar until combined. Add 1/2 c (70g) flour and 8 T (90g) fresh lemon juice and mix by hand until well-blended.
7. Once the crust is baked, remove the pan from the oven. Poke the shortbread with the prongs of a fork all around its surface. This helps the lemon custard to adhere to the sourdough shortbread.
8. Pour the wet ingredients over the base layer and return to the oven. Continue to bake for another 25-30 minutes or until the lemon filling has set and no longer jiggles.
9. Remove the Sourdough Lemon Bars from the oven and place them on a wire rack to cool for at least an hour and then for two hours in the fridge for it to set. Before serving, dust with powdered sugar, if desired.
Notes
How to Store
Store leftover Sourdough Lemon Bars in an airtight container or covered in plastic wrap and store in the refrigerator for 4-5 days.
To freeze, cut into individual slices and wrap with plastic wrap, then store in a freezer-safe bag in the freezer for 2-3 months. When ready to enjoy frozen lemon bars, transfer them to the refrigerator and allow them to thaw overnight.
FAQs:
Can I use bottled lemon juice instead of fresh for lemon bars?
Since lemon is the star ingredient of this recipe, you want to use real lemon juice. Lemon juice from a bottle or concentrate can be handy in a pinch, but for the best flavor, I highly recommend using freshly squeezed lemon juice.
Can I bake Sourdough Lemon Bars in a metal baking dish?
For the best results, you will want to use a glass or ceramic baking dish.
Why are there small, white bubbles on top of my Sourdough Lemon Bars?
Bubbles forming on top of your Sourdough Lemon Bars is normal. These bubbles are from whisking the eggs. While baking, the bubbles will rise to the top of the lemon curd. These can, however, brown lightly while baking. Luckily they can be covered up nicely with powdered sugar.
Did you make this recipe?
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