Lemon Drop Squares

Ingredients:
2½ cups all-purpose flour
1 cup butter, cubed
⅔ cup granulated sugar
½ cup uncooked quick-cooking oats
⅓ cup firmly packed brown sugar
2 (10 oz) jars lemon curd

Directions:

Line bottom and sides of a 13x9 inch pan with heavy-duty aluminium foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Preheat oven to 350̊F. Beat flour, butter, granulated sugar, oats and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1¼ cups mixture. Press remaining mixture onto bottom of prepared pan.

Bake at 350̊F 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 pour-able. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.

Bake at 350̊F 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. 

Preparation time: 10 minutes
Total time: 1 hour, 30 minutes
Serves 12