Lemon bars

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

Ingredients:

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)

Instructions:

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.