Lemon Curd - Is This Thick Enough For A Filling?
Decorating By Wildgirl Updated 26 May 2012 , 7:35pm by spring
DO NOT USE LEMON CURD for your filling unless you want to be posting to the cake disasters section of this forum. Been there, It creates a slippery center that never solidifies even when cold and the top part of the cake will slide right off during delivery - or even when trying to put it into your refrigerator. Bad, Bad, Bad. Use a combination of instant lemon pudding, whole milk and heavy whipping cream. Luscious and it firms up - if you're looking for a more lemony flavor mix up sugar, water and fresh lemon juice and spoon it over each layer.
I use lemon curd as a filling all the time. The only problem I run into is when I use *too much* of it. You want to use a stiff buttercream dam, and then use only enough filling to just cover the cake.
My problem comes when I'm actually applying the lemon curd. The angel on one shoulder says, "That's enough, you can stop now." And then 
on the other shoulder says "Oh go on, just a little more...."
Don't overfill and you will be ok.
A lemon curd filled cake should definitely be refrigerated until serving.
Rae
I thickened it a bit with cornstarch. I'm tired now. Dh is cutting the sps supports for me - then the 2nd layer will go on. They aren't as perfect as some of yours, but I don't think I've ever gotten edges anywhere near as crisp as these (that doesn't say much! lol!) The bc is not as hard and crusted as it should be though - used buttercream dream. Just have the last two to do. I may even leave off the top... there will still be plenty of cake with the kitchen cake....
I hope the lemon curd won't slip. The dam is good and stiff - like putty (per Sharon's dvd)
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