Sourdough Lemon Bars

CRUST

150 grams softened salted butter 75 grams granulated sugar 50 grams sourdough discard (inactive) 6 grams vanilla extract 3 grams sea salt 210 grams all-purpose flour

FILLING

3 large eggs 200 grams granulated sugar 60 grams sourdough discard 6 grams lemon zest 110 grams fresh lemon juice 80 grams whole milk

PREHEAT OVEN TO 325°F

Crust - In a medium bowl, cream together the softened butter and sugar until light and smooth. Mix in the sourdough discard until fully incorporated, then stir in the vanilla extract and sea salt. Add the all-purpose flour and mix until no dry flour remains. Press the dough evenly into a parchment-lined 8×8-inch baking pan. Use a fork to prick the surface all over to prevent bubbling. Bake for 25–30 minutes, or until the edges are lightly golden brown.

Filling - In a medium bowl, whisk together the eggs, sugar, and sourdough discard until smooth. Add the lemon zest and freshly squeezed lemon juice, then whisk in the milk until fully incorporated. Pour the filling over the baked crust and bake for an additional 30–35 minutes, or until the center is set with a slight jiggle. Allow the bars to cool in the pan for 30 minutes at room temperature, then transfer them to the refrigerator and chill overnight.

Once fully chilled, slice into squares and enjoy.

Optional: For an elegant finish, top each square with a thin slice of lemon and dust lightly with powdered sugar just before serving.

:)