I am looking for a vanilla or lemon recipe that has been tried and tested. 

I have tried several curd recipes for filing a cake and I find them very soupy.

I have to make a cake for my boss' boss and I would like a nice and stable curd.

Tired of trying random recipes!

Thanks!

I just made Alton Brown's lemon curd from food network yesterday & it was amazing!  I think the key is to really make sure you cook it until it's really thick like pudding

For a firmer curd I use a recipe that uses a whole egg in addition to yolks not just yolks and I add a small amount of cornstarch.  It yields a curd that is spreadable.

Thank you.

Pastrybaglady, would you share your recipe?

http://www.tastebook.com/recipes/514932-Lemon-curd

This is a great lemon curd recipe.  I make it all the time, usually in quadruple batches.  It freezes beautifully.  .  I increase the sugar to 3/4 cup (and it is still tangy).  I also continue to cook an additional 20 to 30 minutes at 190 degrees to thicken it even further.  Once cooled it is not runny and will stay in a mound.  Also wonderful mixed into buttercream  

Thank you yortma I will try it!