Easy Sourdough Lemon Bars
I love any excuse to use my sourdough discard, and when I can turn it into a sweet, tangy dessert that my whole family will enjoy? That’s a win. These sourdough lemon bars are bright, zesty, and have just the right balance of sweet and tart.
Every time I make them, my youngest insists on being the “official lemon zester,” which usually ends in zest all over the counter, the floor, and not to mention the clothes. But hey , it’s all part of the fun, right?
These bars are so easy to make that we often throw them together on a lazy Sunday afternoon. With just a few simple ingredients, it’s a perfect recipe for little hands to help with. Especially pressing the crust into the pan. I always joke that it’s like edible Play-Doh with a delicious payoff.
I love bringing these to gatherings because they’re one of those lemon desserts for a crowd that people genuinely get excited about.
Ingredients You’ll Need
For the Crust
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup sourdough starter (discard or unfed)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
For the Filling
- 6 eggs
- 2 cups granulated sugar
- 1/2 cup sourdough starter (discard or unfed)
- 1 tablespoon lemon zest
- 1 cup fresh lemon juice
- 1/4 teaspoon salt
Step-by-Step Instructions
For the Crust:
- Preheat your oven to 350°F. Line a 9×13 baking dish with parchment paper or coat it with non-stick spray for easy cleanup.
- In a stand mixer, cream together the softened butter and powdered sugar on low.
- Add in the sourdough starter, vanilla, and salt. Mix until smooth.
- Slowly mix in the flour until a soft dough forms. Don’t forget to scrape the sides!
- Press the dough evenly into the bottom of your prepared pan.
- Bake the crust for 20-22 minutes or until the edges just begin to brown.
While the crust is baking, let’s make that tangy filling!
- In a medium bowl, whisk together sugar, eggs, sourdough starter, lemon zest, lemon juice, and salt.
- Once the crust is out of the oven, pour the filling directly over the warm crust.
- Reduce oven temperature to 325°F and return the pan to bake for another 20-30 minutes or until the filling is set and edges are golden.
- Let the bars cool to room temperature, then chill in the fridge until you’re ready to slice and serve.
- Dust with powdered sugar before serving for that classic lemon bar finish!
Why You’ll Love This Lemon Dessert
- I love that it uses up sourdough discard — no waste!
- It’s incredibly simple, even my kids help every step of the way.
- The flavor is so fresh and lemony, it’s like sunshine in dessert form.
- Perfect for potlucks, bake sales, or just keeping in the fridge for sweet cravings.
- One of my go-to simple lemon desserts when I need something quick and crowd-pleasing.
Storage Tips
Store your lemon bars covered in the fridge for up to 3 days. They’re delicious cold and firm, and they even freeze well if you want to make them ahed!
More Simple Desserts For You to Try
These sourdough lemon bars are a bright burst of citrus joy, and every bite brings a smile. even if I have to sweep the kitchen floor three times after baking. For more fun baking ideas check out all dessert recipes !
Happy baking!
Easy Sourdough Lemon Bars
Ingredients
For the Crust
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- ½ cup sourdough starter discard or unfed
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
For the Filling
- 6 eggs
- 2 cups granulated sugar
- ½ cup sourdough starter discard or unfed
- 1 tablespoon lemon zest
- 1 cup fresh lemon juice
- ¼ teaspoon salt
Instructions
For the Crust
- Preheat your oven to 350°F. Line a 9×13 baking dish with parchment paper or coat it with non-stick spray for easy cleanup.
- In a stand mixer, cream together the softened butter and powdered sugar on low.
- Add in the sourdough starter, vanilla, and salt. Mix until smooth.
- Slowly mix in the flour until a soft dough forms. Don’t forget to scrape the sides!
- Press the dough evenly into the bottom of your prepared pan.
- Bake the crust for 20-22 minutes or until the edges just begin to brown.
For the Filling
- In a medium bowl, whisk together sugar, eggs, sourdough starter, lemon zest, lemon juice, and salt.
- Once the crust is out of the oven, pour the filling directly over the warm crust.
- Reduce oven temperature to 325°F and return the pan to bake for another 20-30 minutes or until the filling is set and edges are golden.
- Let the bars cool to room temperature, then chill in the fridge until you’re ready to slice and serve.
- Dust with powdered sugar before serving for that classic lemon bar finish!
