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Recipe by Southern Living March 2010

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Credit: Jennifer Davick; Styling: Kacy Carroll

Recipe Summary test

prep:
10 mins
additional:
1 hr 20 mins
total:
1 hr 30 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

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  • Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.

  • Bake at 350º for 20 to 22 minutes until light golden brown.

  • Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.

  • Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.

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