Any thoughts on a filling that is similar to lemon curd but doesn't need refrigeration but still thick & creamy??? i have both a lemon curd recipe & a lemon buttercream recipe but want to do something in between the two for a wedding cake that i cannot refrigerate. Thank you!

Beat the lemon curd into your plain buttercream. I've done this and left the cake out without problems.

Try a Lemon Puree Filling - very easy, tasty and needs no refrigeration.

lemon juice
white sugar
cornstarch

This is the lemon filling I use when I can't refrigerate:

Betty Crocker's Cookbook - Clear Lemon Filling (about 1 1/2 cups)
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon peel
1 tablespoon butter or margarine
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Remove from heat; add lemon peel and butter. Gradually stir in lemon juice and, if desired, 4 drops yellow food color. Cool thoroughly. If filling is too soft, refrigerate until set.

(I also usually add 1/4 teaspoon or so of lemon extract at the end - just to up the lemon flavor.)

Thank you for comments!!! It's for a wedding cake for this weekend!!!