Soggy crust on my lemon bar
I made http://www.myrecipes.com/recipe/lemon-squares-1 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!