I'd like to make Melissa Clark's Lemon Bars with Olive Oil and Sea Salt over Easter weekend. I'll be traveling, and was hoping not to have to cook too much when I arrive. I know it'd be fine to make the shortbread crust a day or two ahead, but what about the lemon curd? Could I make it a couple days ahead, or would the flavor really suffer?
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
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A Bowl Full of Winter Comfort
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