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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.