Sourdough Lemon Bars
Sourdough lemon bars are bright, creamy, and delicious. The decadent lemon filling is made with sweetened fresh lemons and tangy sourdough discard. And it sits on a thick, buttery sourdough shortbread crust. These cheerful treats are perfect for sunny picnics and summer gatherings.
Servings: 16 bars
Calories: 226kcal
Ingredients
Sourdough Shortbread Crust
- 158 g butter unsalted
- 75 g granulated sugar
- 60 g sourdough starter active or inactive
- 1 teaspoon lemon zest approx. 1 lemon
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 220 g all-purpose flour
Sourdough Lemon Filling
- 3 large whole eggs
- 200 g granulated sugar
- 60 g sourdough discard active
- 1 lemon zested
- 2 lemons juiced (110 g or 1/2 cup)
- 80 g whole milk
- Powdered sugar for dusting optional
Instructions
Make the Shortbread Crust
- Gather the ingredients. Preheat the oven to 350° F and line an 8″x8″ baking dish with parchment paper.
- Add the butter and sugar to the bowl of a stand mixer. Mix with a paddle attachment on medium speed until light and fluffy, about 2 minutes.158 g butter, 75 g granulated sugar
- Add the sourdough starter, lemon zest, vanilla, and salt. Mix for another minute or so until fully combined with the butter mixture.60 g sourdough starter, 1 teaspoon lemon zest, 2 teaspoon vanilla extract, 1/2 teaspoon salt
- With the mixer on low, add the flour. Mix until just combined. Then, use your hands to form the dough into a loose ball.220 g all-purpose flour
- Transfer the dough ball to the parchment-lined baking dish, and use your fingers to shape it into an even layer.
- Use a fork to pierce the crust a few times. This will prevent it from puffing up while baking. So don't skip this step!
- Pop the baking dish into the freezer for about 5 minutes to chill. This will help create a really lovely texture (if you are in a pinch, you can skip this step).
- Bake for 25-30 minutes or until the edges are lightly browned.
Make the Lemon Filling
- Meanwhile, whisk the eggs in a small bowl until the yolks and whites are combined. Add the sugar and whisk until thoroughly combined.3 large, 200 g granulated sugar
- Pour in the sourdough discard and whisk until completely combined. Make sure there are no clumps of discard.60 g sourdough discard
- Add the lemon zest, lemon juice, and milk. Mix thoroughly. Set aside.1 lemon, 2 lemons, 80 g whole milk
Make the Lemon Bars
- Drop the oven temp to 325° F.
- Give the lemon filling a stir, then pour it over the warm, lightly baked shortbread crust.
- Bake 30-35 minutes or until the filling has set, the edges are lightly golden brown, and the center doesn't jiggle.
- Place the whole baking dish on a wire rack and allow the lemon bars to cool to room temperature, usually about an hour. Then, cover in plastic wrap and refrigerate for at least two hours before serving (I recommend keeping them in the fridge until they are thoroughly chilled).
- Dust with powdered sugar just before serving.Powdered sugar for dusting
Video
Notes
- Bake times may vary depending on your oven. Keep an eye on your lemon bars. If they need more time, check on them every 5 minutes until they finish.
- An active sourdough starter contains more flour, which can help thicken the lemon curd. However, it also has less sour sourdough flavor, so it won’t outshine the lemon.
- Use a 100% hydration starter (aka a starter fed equal parts flour and water). This ensures the proper liquid ratio in the filling.
- To long-ferment the crust, you can mix the ingredients and refrigerate it for three days before baking.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 175mg | Fiber: 1g | Sugar: 18g
