Helpful tips

• Focus on the crust since you already have your curd ready. An oatmeal base is unique – ensure your oats are old-fashioned rolled oats for the best texture. Keep the butter cold to achieve a flaky, crisp texture.
• Ensure your butter is at room temperature before placing it in your mixer. I'm using unsalted butter.
• Make your own lemon curd as it is so easy. I would not recommend using canned lemon filling.
• When adding your homemade lemon curd to the crust, aim for an even layer. The right thickness ensures every bite has a harmonious balance of crust and curd.
• I'm using brown sugar because I love the depth of flavor, but you can also use granulated sugar.
• Grease the pan liberally. You can use either butter or Crisco shortening. You can also cut a sheet of parchment paper and place it in the bottom of the pan. If you do, grease that as well.
• For neatly sliced bars, use a sharp knife dipped in hot water. Wipe the knife after each cut to maintain clean edges.
• Since you're using homemade curd, adjust the sweetness of the crust accordingly. If your curd is more tart, a slightly sweeter crust can complement it well.
• Although I don't do this as it has a top crust, a light dusting of powdered sugar on top can add a visual appeal and a touch of extra sweetness.
• Serve them chilled or at room temperature, depending on your preference. The texture and flavor profile can change slightly with the temperature.
• Store any leftovers in an airtight container in the refrigerator. They usually keep well for up to a week.
• When you bake these bars, the lemon curd more often than not gets crispy around the sides. Don't worry about it. They are yummy taste treats and the crispy sides are fun to eat first.