Sourdough Passion Fruit Lemon Bars
INGREDIENTS
For the Crust
1 cup unsalted butter (227g)
3/4 cup sugar (151g)
1/3 cup sourdough starter active starter or unfed discard from the fridge (76g) 1 teaspoon vanilla extract (4g)
1 teaspoon salt (6g)
1 package of graham crackers, ground up (180g) 1 cup all purpose flour (125g)
For the Passion Fruit Lemon Filling
6 large eggs
2 cups granulated sugar (402g)
1⁄2 cup sourdough starter (115g)
1 tablespoon lemon zest about 2-3 lemons
1 cup lemon juice 4-8 lemons depending on size (250g) Passion fruit juice, pulp & seeds (roughly 4 medium passion fruits) 1⁄2 teaspoon salt (3g)
INSTRUCTIONS
Preheatovento350°F.
Line a 9x13 inch bakingdish with parchment paper. (The edges of the parchment paper should come up the sides of the pan on two opposite sides. This will let you lift the lemon bars easily from the pan after baking). Set aside.
Melt butter and add to medium sized bowl.
Add sugar. Mix well.
Add the sourdough starter, salt and vanilla and mix until combined.
Slowly add the graham cracker crumbs and flour. Mix until just combined.
Press the dough evenly into the bottom of the prepared baking pan to form the bottom layer of crust.
Bake the crust for 20-30 minutes or until starting to turn goldenbrown.
Prepare the Lemon Filling
In a large bowl, whisk together the filling ingredients (eggs, sugar, sourdough starter, lemon zest, lemon juice, passionfruit, and salt) until smooth.
Pour the mixture over the crust while still warm from the oven.
Reduce heat in oven to325°F.
Bake the lemonbars for 20-25 minutes or until the mixture is just fully set. It should wobble but not appear wet when done.
Allow to cool in pan completely at room temperature (about 45 minutes to 1 hour).
Use parchment paper to gently lift the bars from the pan.
Cut the bars into approximate 2 inch squares and serve.
Recipe inspired and adapted from https://foragersofhappiness.com/wprm_print/sourdough-lemon-bars