How do I stop a biscuit base going soggy?!

use some egg white to glaze over the pastry before you add the lemon curd and bake it for two minutes!. Its a good "sealer", esp for wet fruit fillings!.Www@FoodAQ@Com

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Lemon Meringue pie should have a shortcrust pastry base, which is easy to do!. Plain flour, butter, sugar and lard, rub it all together to form a breadcrumb style consistency!. Then slowly add water and bring it all together until it all forms a ball!. Then place it in the dish, handling it as little as possible!.

But, in answer to your question, add some butter and make sure your oven is hot to dry the base out as quickly as possible (but obviously not too much)!. Are you making you own lemon curd!? Mmmm, delicious!.Www@FoodAQ@Com

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I would say if you are using a pastry base to make sure you blind bake it but as it is biscuit i would suggest you put enough butter to hold the crumbs together but not enough for it to be soggy and then mayeb brush with a little egg or melted butter and just bake the base for 2 or three minutes keeping an eye on it so it doesnt burn!. Then take it out and put in your fillinf like normal!. Should work!.
hope your tart turns out ok!Www@FoodAQ@Com

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The addition of the lemon makes the crust go soggy!. I've had the same problem!. I found that a very thin layer of good quality melted chocolate (70% stuff) left to harden over the crust will stop the lemon mix from making it wet, provided the lemon mix is cooler when it goes on!.

Some people may not like the chocolate taste, but I find that a good bitter chocolate tastes ok!. Milk choc is just too sweet for a lemon pie!.Www@FoodAQ@Com

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Add flour a little at a time until it is dry to your likingWww@FoodAQ@Com

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