Lemon bars

Preparation Time: 20 minutes
Baking Time: 40-45 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12 bars


For the crust:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon salt

For the filling:

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 1/2 cup sourdough discard
  • Zest of 2 lemons
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • Powdered sugar, for dusting (optional)


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the Crust:
    • In a mixing bowl, combine the flour, sugar, softened butter, and salt. Mix until crumbly and well combined.
    • Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
  3. Bake the Crust:
    • Place the crust in the preheated oven and bake for 15-20 minutes, or until lightly golden brown.
  4. Prepare the Filling:
    • While the crust is baking, prepare the filling. In a separate mixing bowl, whisk together the granulated sugar and flour.
    • Add the eggs, sourdough discard, lemon zest, and lemon juice to the bowl. Whisk until smooth and well combined.
  5. Bake the Bars:
    • Pour the filling mixture over the partially baked crust.
    • Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.
  6. Cool and Chill:
    • Remove the lemon bars from the oven and allow them to cool completely in the baking dish on a wire rack.
    • Once cooled, transfer the baking dish to the refrigerator and chill the bars for at least 2 hours, or until firm.
  7. Slice and Serve:
    • Once chilled, use the parchment overhang to lift the lemon bars out of the baking dish. Place them on a cutting board and slice into squares or bars.
    • Dust with powdered sugar before serving, if desired.
    • Serve chilled or at room temperature, and enjoy these tangy and sweet sourdough discard lemon bars!

Note: These lemon bars can be stored in an airtight container in the refrigerator for up to 3-4 days.

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