Easy Sourdough Lemon Bars (Discard Recipe)

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 butter for 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

Food Processor

Mixing Bowls

Hand Mixer

Glass 9×13 Baking Dish

Parchment Paper

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 mixture and 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