Lemon squares, one can only love them or hate them. Its crumbly crust gives contrast to its soft and sour filling, and that marriage of textures gives it a burst of satisfaction which one can only love or hate.

Q: I love lemon squares so much and I love them really sour. I tried this recipe, and they turned out not so sour. What do I do to make it sourer? (Jen Ballesteros of Quezon City)

Adoree: I love lemon squares too, especially if it is really sour. The best thing to use to make it really sour is to use the real thing – fresh lemon juice. You may also include the zest to add flavor to the product.

Jun Jun: Yes, that’s right. The only way to make it sour is by adding a bit more lemon juice and the right amount of sugar.

Q: My problem is with my lemon squares’ filling, it separates from the crust. It looks funny because when I slice it, the filling clings to the knife like gelatin. The crust is left behind without any filling. What should I do to remedy this problem? (Den Sabado of Pasig)

Adoree: You might have too much egg white in your filling. Egg whites give structure to your product, and this is why the filling becomes too set and separates from the crust. Try reducing or omitting the egg whites in your recipe, if there are any.

Jun Jun: You may also be baking the crust first then adding the filling later. It is better to bake the filling and the crust at the same time, so that the crust doesn’t bake too much and doesn’t cling to the crust. You should also cool your lemon squares to the maximum, so that the filling will not cling to your knife. Lightly grease your knife with oil to make sure nothing is attached to it.

Q: How do I make the crust of my lemon squares nice and crisp? My crust has a tendency to be soggy at times, I want it crisp. (Gina Ysmael of Makati)

Adoree: Hi, Gina. You may par bake your crust before you put the filling in and baking it again with the filling. This ensures that you give the crust time to bake through before it is covered with the filling. It would also be beneficial if your lemon squares are baked at the lower part of your oven where the heat source comes from.

Jun Jun: Yes, that is one solution to your crust problem. However, this might result in your filling not attaching itself to the crust. So, try to use a crust with a bit more flour and don’t make it too wet or it will just make your crust soggy.

Q: How do I make my lemon square’s top smooth and crack-free? After baking, it puffs up, collapses, and cracks as it cools down. What did I do wrong? (Pin Quejano of Laguna)

Adoree: The puffing up is caused by air incorporated into the filling. The filling will collapse as you cool it down, because there is not enough structure to hold the puffing during baking. It cracks because of the sudden change in temperature. The best remedy would be to not incorporate air into your mixture. When you make the filling, just stir the mixture until everything is incorporated; do not let it bubble up nor mix it too long.

Jun Jun: That’s right, Pin. When you mix too much, you are adding a lot of air in the mixture which will cause the rising of the filling. The egg in the mixture can take in much air, to the point that it really rises much in the oven. A simple wooden spatula is the best tool to use. Don’t over mix it.

Email us at mbdining@gmail.com.