Sweet Sourdough Discard Lemon Bars

A Tangy and Unique Twist on a Classic Treat

Sourdough discard lemon bars bring a delightful twist to the traditional dessert, balancing the tartness of fresh lemon with the subtle tang of sourdough. The discard adds a depth of flavor and tenderness to the buttery shortbread crust while ensuring that nothing in your sourdough starter goes to waste. These bars are perfect for any occasion, from casual gatherings to elegant dinner parties.

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Why You’ll Love This Recipe

• Unique Flavor – The sourdough discard enhances the citrusy tang of the lemon while adding a mild fermented complexity.
• No Waste – A great way to use up extra sourdough discard instead of throwing it away.
• Perfect Texture – A buttery, crumbly crust pairs beautifully with the smooth, velvety lemon filling.
• Easy to Make – Simple ingredients and a straightforward process make this recipe beginner-friendly.
• Great for Any Occasion – Whether it’s a summer picnic or a holiday dessert, these lemon bars are always a hit.

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Ingredients

For the Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sourdough discard (unfed or active)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Lemon Filling:

• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract

For Topping:

• Powdered sugar, for dusting

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, beat the butter and sugar until light and creamy.
3. Mix in the sourdough discard until fully incorporated.
4. Add the flour and salt, mixing just until a dough forms.
5. Press the dough evenly into the bottom of the prepared baking dish.
6. Bake for 20–22 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

Step 2: Make the Lemon Filling

1. In a large bowl, whisk together the sugar and flour.
2. Add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
3. Pour the lemon filling over the warm crust.

Step 3: Bake and Cool

1. Return the baking dish to the oven and bake for another 20–25 minutes, or until the filling is set and no longer jiggly in the center.
2. Remove from the oven and allow the bars to cool completely at room temperature.
3. Once cooled, transfer to the refrigerator for at least 2 hours to firm up.

Step 4: Slice and Serve

1. Use the parchment overhang to lift the bars out of the pan.
2. Dust with powdered sugar and cut into squares or rectangles.
3. Serve chilled or at room temperature.

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Variations and Substitutions

• Orange Sourdough Bars – Swap lemon juice and zest for fresh orange juice and zest for a sweeter, less tart variation.
• Gluten-Free – Use a gluten-free flour blend for the crust and filling. Ensure the sourdough discard is also gluten-free.
• Extra Tangy – Increase the lemon juice by 1–2 tablespoons for a sharper citrus flavor.
• Berry Lemon Bars – Fold in fresh raspberries or blueberries into the filling before baking for a fruity twist.
• Coconut Lemon Bars – Sprinkle shredded coconut on top of the filling before baking for extra texture and flavor.

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Servings and Timing

• Servings: Makes about 16 bars
• Prep Time: 15 minutes
• Bake Time: 40–45 minutes
• Chill Time: 2 hours
• Total Time: About 3 hours

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Storage and Reheating

• Refrigerator – Store leftover lemon bars in an airtight container in the fridge for up to 5 days.
• Freezer – Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating – These bars are best enjoyed cold or at room temperature, so reheating is not necessary.

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Frequently Asked Questions

How does sourdough discard affect the texture of lemon bars?

The sourdough discard makes the shortbread crust more tender and slightly chewy while adding a subtle tang to complement the lemon flavor.

Can I use active sourdough starter instead of discard?

Yes! While discard is preferred, active starter can also be used. It may make the crust slightly airier due to fermentation.

Can I make these bars ahead of time?

Absolutely! Lemon bars taste even better after chilling for several hours, so they are perfect for making a day in advance.

Why did my lemon bars crack on top?

Overbaking can cause cracks. Remove them from the oven once the center is just set to prevent this issue.

Can I reduce the sugar in this recipe?

You can slightly reduce the sugar, but keep in mind that lemon bars rely on the sugar to balance the tartness. Cutting too much may make them overly sour.

What can I do if my lemon bars didn’t set properly?

Ensure the filling is fully baked and chilled for at least 2 hours. If they are still too soft, refrigerate them longer before slicing.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can work in a pinch.

How do I get clean slices without making a mess?

Use a sharp knife, wipe it clean between cuts, and chill the bars before slicing for the best results.

Can I add a layer of meringue on top?

Yes! Whip egg whites with sugar and spread over the baked bars, then broil until lightly golden for a meringue-topped variation.

Do I have to chill the bars before serving?

Chilling helps the filling set properly and enhances the flavor, so it’s highly recommended.

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Conclusion

These sweet sourdough discard lemon bars are a fantastic way to make use of your extra starter while enjoying a classic dessert with a unique twist. The combination of buttery crust and tangy lemon filling creates an irresistible treat that’s perfect for any occasion. Whether you follow the recipe as-is or experiment with variations, these bars are sure to be a hit. Try them today and enjoy the bright, refreshing flavors!

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