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–+ servings
A stack of sourdough lemon bars on a wooden board.

Sourdough Lemon Bars

Bright, buttery, and unapologetically lemony, these Sourdough Lemon Bars are what happens when a classic dessert meets a clever sourdough twist. With a buttery sourdough shortbread crust and a luscious lemon filling, this recipe turns sourdough discard lemon bars into a bake that feels both nostalgic and quietly clever — the kind of thing lemon lovers come back to again and again.
5 from 9 votes
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Sourdough
Servings 16 squares
Calories 203 kcal

Equipment

Ingredients
  

Shortcrust Pastry Base

  • 150 g unsalted butter
  • 65 g powdered sugar
  • 50 g sourdough discard 100% hydration
  • 1 teaspoon vanilla bean paste optional
  • ½ teaspoon salt
  • 210 g plain flour all purpose flour

Lemon Filling

  • 200 g granulated sugar
  • 1 tablespoon lemon zest finely grated
  • 4 large eggs
  • 50 g sourdough discard 100% hydration
  • 120 g fresh lemon juice

Instructions
 

  • Preheat the oven to 180°C (350°F) and line a 20 × 20 cm (8 × 8 in) baking tin with high rims with parchment paper, leaving the sides overhanging the edges (it will make it possible to lift the lemon bars out of the tin after baking).
  • Add the butter, powdered sugar, vanilla, sourdough discard, flour, and salt to a food processor and mix just until it starts clumping together. Be careful not to overmix.
  • Tip the pastry into the prepared baking tray and press it into an even layer using your fingers or the flat base of a glass/ mug.
  • Prick the base all over with a fork, then bake for 25 minutes, until the edges are lightly golden and the shortcrust is baked through. TIP: Don’t bake the base in advance and let it cool — the lemon mixture needs to go on while the crust is still hot.
  • Add the lemon zest to the sugar and use your fingertips to work them together until the sugar turns lightly fragrant and slightly damp.
  • Whisk in the eggs, sourdough discard and lemon juice, mixing until the filling is smooth and glossy.
  • Pour the lemon mixture over the baked base as soon as it's out of the oven.
  • Return to the oven and bake for 22–28 minutes, until the centre is just set and no longer jiggles when you gently shake the tin.
  • Leave the bars to cool in the baking tin at room temperature for about an hour, then transfer to the fridge for at least 3 hours (ideally, overnight) until fully chilled.
  • Lift out using the parchment paper, slice into neat squares and finish with a light dusting of icing sugar before serving. Decorate with candied lemon, thyme leaves or freeze-dried raspberries.

Video

Nutrition

Calories: 203kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 61mgSodium: 90mgPotassium: 40mgFiber: 0.5gSugar: 17gVitamin A: 294IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Keyword Sourdough Dessert Bars, Sourdough Discard Lemon Bars, Sourdough Discard Lemon Squares, Sourdough Lemon Bars, Sourdough Lemon Curd Bars, Sourdough Lemon Squares
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