https://thequirinokitchen.com/lemon-squares/ Asian cooking, culture and stories of recipes Sat, 11 Jul 2026 16:51:53 +0000 hourly 1 https://thequirinokitchen.com/lemon-squares/#comment-1754877 Sat, 11 Jul 2026 16:51:53 +0000 https://thequirinokitchen640.e.wpstage.net/?p=84675#comment-1754877
I made these for my husband to take to a meeting, and every single person there loved them! The shortbread crust is delightfully short, crispy, and a little crumbly thanks to the cornstarch. Just the way shortbread should be. And the genius thing about these is, despite a full cup of lemon juice (which I measured after straining), they are not the least bit too sour or tart. The baking soda effectively neutralizes the acid in the lemon juice leaving it with a clean lemon flavor without any bitterness or overly puckery finish. If you like a more tart lemon bar, just cut the baking soda back to 1/2 teaspoon or even leave it out entirely for a full-on punchy lemon flavor. The baking powder and flour lend the filling a delicate crumb, almost like a pudding cake. They are a bit difficult to slice cleanly, but no one will care. Spectacular recipe! Thanks, Betty Ann!

]]>