Ingredients
- 2 1/2 cups All-purpose flour
- 1 cup Butter - cubed
- 2/3 cup granulated sugar
- 1/2 cup uncooked quick-cooking oats
- 1/3 cup firmly packed brown sugar
- 2 10 oz jars Lemon Curd
Preparation
Step 1
Line bottom and sides of 13x9 inch pan with heavy-duty aluminum foil or parchment paper, allowing 2-3 inches to extend over sides; lightly grease foil.
Preheat oven to 350 degrees. 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 350 degrees for 20-22 minutes until light golden brown.
Meanwhile, microwave both jars of lemon curd at the same time at high for 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.
Bake at 350 for 30 minutes or until bubbly and brown. Let cook in pan on a wire rack for 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (30 minutes). Remove foil and cut into squares.