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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)