Can I make Melissa Clark's lemon bars ahead?
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?