Sourdough Lemon Bars

If you’ve ever found yourself wondering what to do with sourdough discard besides baking bread, let me introduce you to a tangy, sweet, and buttery treat you won’t soon forget—sourdough lemon bars. These zesty delights bring the perfect balance of tart lemon flavor and rich, buttery crust, with a subtle tang from sourdough discard that makes them even more irresistible.

Sourdough lemon bars are simple to make, endlessly crowd-pleasing, and a genius way to use up extra discard. They’re bright, cheerful, and just the pick-me-up you need whether it’s a lazy weekend bake or a special springtime dessert. Let’s dive in!

Why You’ll Love This Recipe

• Bright and flavorful – The fresh lemon zest and juice are perfectly balanced by the tangy discard.

• Easy to make – Simple ingredients and no fancy equipment.

• Great way to reduce waste – Make the most of your sourdough journey by using discard in sweets.

• Perfect for sharing – These are always a hit at parties, picnics, or just as a midday treat.

Ingredients You’ll Need

For the crust:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup sourdough discard (100% hydration)

For the lemon layer:

• 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

• Optional: powdered sugar for dusting

Step-By-Step Directions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and sourdough discard.

Add flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of your prepared pan. Use your hands or a spatula to get a nice even layer.

Bake for 20–22 minutes, or until the crust is lightly golden. Let it cool slightly while you prepare the filling.

Step 2: Make the Lemon Layer

In another bowl, whisk together the sugar and flour. Add the eggs one at a time, whisking until smooth. Stir in the lemon juice and zest.

Pour the lemon mixture over the slightly cooled crust.

Return to the oven and bake for an additional 20–25 minutes, or until the lemon filling is set and just barely jiggles in the center.

Let cool completely at room temperature, then transfer to the fridge to chill for at least 2 hours.

How to Serve

Once chilled, cut into squares or bars and dust with powdered sugar if desired. Serve cold or at room temperature.

These lemon bars make a bright, beautiful addition to dessert tables, potlucks, or as a sweet treat after lunch. Their bold lemony flavor is always a hit!

Storage Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze in a single layer, then stack with parchment between layers in a sealed container. Keeps for up to 3 months.

Variations

• Berry Lemon Bars: Add a handful of raspberries or blueberries to the lemon layer before baking.

• Lavender Lemon Bars: Stir 1/2 teaspoon of culinary lavender into the crust dough for a floral twist.

• Coconut Lemon Bars: Sprinkle sweetened shredded coconut on top of the lemon layer before baking.

Troubleshooting Tips

• Too gooey in the middle? Make sure the lemon layer is fully baked—slightly jiggly is okay, but it should be mostly firm.

• Crust too soft? Be sure to fully bake the crust layer before adding lemon filling.

• Bars falling apart? Chill longer. They firm up significantly in the fridge.

Frequently Asked Questions

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Can I use bottled lemon juice?

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

What if I don’t have enough discard?

You can substitute some of the discard with a splash of milk or yogurt for moisture and tang.

Final Thoughts

These sourdough lemon bars are sweet, tangy, creamy, and just the right amount of buttery. The sourdough discard gives a hint of depth that makes them stand out from traditional lemon bars—and they’re incredibly easy to make.

With a short list of pantry staples and a bit of fresh lemon, you’ve got a dessert that’s perfect for spring, summer, or honestly, any time you need a little pick-me-up. Whether you're sharing them with friends or savoring them with your afternoon coffee, these lemon bars are a slice of sunshine.

So go ahead—dust them with powdered sugar, slice them thick or thin, and watch them disappear. Happy baking!