Can I make this lemon tart in advance?

[eviemichael]

Hello! I am baking up a storm for Easter Sunday, and I am trying to do as much in advance as possible.
I froze my lemon-thyme bars and cheesecake, but I am wondering if I can make this lemon curd tart in advance:
http://www.epicurious.com/recipes/foo...

Could it stay in the fridge for 3 days? Or should I freeze it? The recipe says it can be chilled up to 4 hours, but if I can freeze lemon bars why can't I freeze this?

Thanks in advance

[eviemichael]

Thanks everyone! I'm going to make the tart shell tomorrow and the curd Sunday morning. :)

[Jay F]

I agree with Andie and Jen. Don't freeze it. The pitted look is so unappetizing.

[jenhen2]

I have had success making the curd and shell in advance (put plastic directly on the top of the curd to keep from developing a skin). Refrigerate the curd for up to a week, and then spread into the shell Sunday morning before serving. It works really well and keeps the shell crisp, which is not as big a deal for the frozen lemon bars.

[andieb]

I would make the shell in advance, but hold off on the filling. But my guess would be that you could make the filling on Saturday.

[Jay F]

A friend who owns a bakery freezes his lemon curd tarts. I think it's a bad idea, as his get pitted on top, but other than that, yes, they hold together.

However, since you use cornstarch and olive oil in yours, you could have a very different outcome. I would be interested to know what happens if you decide to freeze it.