As the warmth of spring unfurls its gentle embrace after the chill of winter, there's a sense of excitement in the air—an anticipation of new beginnings, fresh flavors, and the promise of bountiful harvests. On our homestead, one of the most anticipated moments of the season is the harvesting of our beloved lemon trees, their branches heavy with plump, sun-kissed fruit.
There's something magical about plucking a ripe lemon from the tree, its vibrant yellow skin releasing a burst of citrusy aroma that fills the air with a sense of vitality and renewal. With baskets brimming with nature's bounty, we eagerly set to work, transforming these golden treasures into a myriad of delightful creations, each one infused with the essence of sunshine and joy.
And what better way to celebrate the arrival of spring than with a batch of tangy, decadent Sourdough Lemon Bars? Combining the bright, zesty flavor of freshly squeezed lemon juice with the subtle tang of sourdough, these bars are a symphony of sweet and tart—a perfect balance of flavors that dances on the palate with every bite.
Ingredients and Their Roles:
- Butter: Provides richness and flavor to the crust.
- Sourdough discard: Adds a subtle tanginess and depth of flavor to the crust.
- All-purpose flour: Creates a tender and flaky crust.
- Powdered sugar: Sweetens the crust and adds a delicate texture.
- Eggs: Bind the filling together and add richness.
- White sugar: Sweetens the filling and balances the tartness of the lemon.
- Fresh lemon juice: Provides the vibrant citrus flavor that is the star of the show.
- Additional flour: Helps thicken the filling and give it structure.
Tools Needed:
Ingredients:
Crust:
170 grams butter, melted
140 grams sourdough discard
210 grams all-purpose flour
50 grams powdered sugar
Lemon filling:
6 eggs-beaten
700 grams white sugar
70 grams all purpose flour
90 grams fresh lemon juice
zest of one lemon
Instructions:
1. Preheat the oven to 350°F and prepare the baking dish with parchment paper.
2. Mix melted butter and sourdough discard in a bowl, then add flour and powdered sugar to create the crust.
3. Press the dough into the baking dish and bake for 25-30 minuets, until lightly golden brown.
4. While the dough is cooking, beat eggs and sugar in a bowl, then add flour and lemon juice to create the filling.
5. Poke holes in the crust with a fork and pour the filling over it.
6. Bake for another 25-30 minuets, until the filling is set and no longer jiggles.
7. Cool the bars on a wire rack, then chill in the fridge to set for at least an hour.
8. Dust with powdered sugar before serving.
Storage:
Store leftover Sourdough Lemon Bars in an airtight container in the refrigerator for up to five days.
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