I have never worked with Lemon Curd before so have no idea of it's consistency. Is it possible to use it as the crumb coat underneath fondant??
I wouldn't... even with gelatin added (which I sometimes do when I want a firmer filling) the curd doesn't really set up enough to hold the fondant. You can, however, make a DELICIOUS lemon buttercream by adding lemon curd to your regular BC. This tastes MUCH better than using lemon extract/oil.
Yeah, I wouldn't use lemon curd as a base under fondant. Too slippery. That wouldn't be good. Pink's suggestion is good and I've also made a lemon cream cheese icing that's firm and would be great as a base. I think its pretty much a basic cream cheese icing with lemon zest and lemon juice added.
Thank you!! Lemon butter cream it is!