I have a question about the recipe "Lemon-Ricotta Bars" from Kukla. Is the cornstarch critical (or can I just put some more flour instead)? How exactly does it act as a different thickener (from flour) in the baking process?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.