I made http://www.myrecipes.com... about two days ago - my first time making lemon bar. When it came out of the oven, the crust was tender and flaky, and the filling was amazing - great! After one night in the fridge, the top half of the crust started to get soggy. Today, I found the crust was soft and soggy. Is this normal, or is there a way to make the crust stays tender? I know that in making pie, you can brush the crust with egg white to help prevent sogginess, but I didn't see any review in the recipe having this complain. Any help/advice would be appreciated!
Look below the mint-infused cookies to the roasted strawberries
A Cobbler Topped with COOKIES
18 Snacks (and 6 Podcasts) for Memorial Day
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)