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Heat the oven to 350°F and line a 9x13 metal baking dish with parchment paper.
In a large mixing bowl, whisk together 2¾ cups all-purpose flour, 1 cup powdered sugar, and ½ teaspoon salt until fully combined. Add ¼ cup sourdough discard, 1 cup melted unsalted butter, and 1 teaspoon vanilla extract and mix together until the dough just comes together. Do not overwork the dough.
Transfer the dough to the baking dish and press it out to a flat even layer. Bake for 20-25 minutes or until the surface is a light golden color.
In large bowl, beat 8 eggs with a whisk. Add 3 cups sugar, 1 cup fresh lemon juice + zest from the lemons, and ½ cup all-purpose flour and mix until smooth.
Pour the filling onto the warm crust, then carefully return the pan to the oven and bake for 25 minutes. The filling should wobble slightly but not appear wet on the surface.
Remove the pan from the oven and let the bars cool for 1 hour before refrigerating for at least 6 hours to fully set. Do not skip the cooling and refrigeration steps—allowing the lemon bars ample time to set is essential for the perfect texture.
Before serving, dust the surface with powdered sugar and use a sharp, clean knife to cut into bars.