I made a lingerie cake this week for a client and I was going to make a vanilla pudding mix when I noticed I only had one box so not enough, I decided since it was a vanilla cake that I would add a jar of lemon curd to the pudding mix and it turned out soooooooooo yummy 
My daughter and I fought over who got to lick the bowl clean.
1 small box of instant vanilla pudding mix, 1 1/2 cups of whipping cream, mix on low speed for about 2 minutes, add 1 jar of lemon curd and whip on med-high for 30 seconds until light and fluffy - 
PS the lady who I made the cake for said that everyone raved over the cake and how yummy it was
This sounds awesome! I have a whole freezer full of raspberries and this sounds like it would be the perfect base! Thanks for the recipe!
One question though, what size is a "one jar of lemon curd"? It's not too common of a product over here, so I#m pretty sure I'll have to order it, just want to make sure I order the right amount 
Oh, and did you add these things just to a regular size cake mix?
Thanks!
Cande -
Lemon curd is very easy to make. You can find recipes online and if you don't find one you like, let me know and I'll dig the one I use out of my cookbook. If I'm in a rush, I'll buy it, but if I have twenty extra minutes I make it. Love it!!!
And you're right, it's perfect with any fresh red berry!
just wondering... what in the heck is lemon curd?
You can probably find lemon curd near the jams/jellies of any big supermarket. It's very tart and very sweet - like the lemon part of lemon meringue pie but richer and more tart. It pairs really well with strawberries - if you try it - tort a yellow cake and do at least one strawberry preserve filling and one lemon curd filling. mmmmmmmm.
The name doesn't sound too appealing but am willing to give it a try.
Hi Guys,
Lemon Curd is also known here sometimes as lemon spread, it comes in a jar that is about 2 cups in size. I used this mixture as a filling for a white cake I made. The cake was a 12x18 inch cake that I torted and filled with this mixture. I usually find the lemon curd by the jams/jelly section at safeway here.
I have made lemon curd before and it is easy
I beat heavy cream and lemon curd together and that is such a delicious filling. I wanna go make it now ..........
Serve it with some crepe ......heavenly breakfast or dessert!!!
AShiana
I've also found lemon curd at our commissary....
Lemon curd is an old english recipe. It will keep for a couple of weeks in a fridge. Any longer than this and I would freeze it. It tastes fantastic though
INGREDIENTS
4 lemons
5 eggs
250 g butter or margarine
400 g sugar
Extract the juice of the lemons, and then grate the rind very thinly.
Beat the eggs, then put the eggs, lemon rind and lemon juice, butter and sugar into a top boiler.
Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.
Strain into sterilised jars and cover.
(MAKES ABOUT 600ml OR 3 CUPS)
Here's another lemon curd recipe - I've only ever used this or the Dickinson's brand at the store! This makes 1 cup.
1 c. sugar
1 1/2 T. cornstarch
1 or 2 eggs (up to you)
1 c. fresh lemon juice
4 t. grated lemon zest
1. Put 1/2 c. sugar and the cornstarch in a nonreactive bowl and whisk to combine. Whisk in the egg(s).
2. Put the lemon juice, zest and the remaining 1/2 c. sugar in a medium nonreactive saucepan and bring to a boil. Whisk this in a thin stream into the egg mixture. Return the mixture to the saucepan and bring to a boil, whisking steadily. Reduce the heat and simmer 1 minute, or until thickened.
3. Transfer the lemon curd to a bowl and cover with plastic wrap, pressing it against the surface of the curd to prevent a skin from forming. Make a slit in the plastic wrap to allow the steam to escape. Let cool to room temp. and then refrigerate.
To make Orange Curd, sub 3/4 c. (fresh!!!) orange juice and 1/4 c. fresh lime juice for the lemon juice and 1 t. grated orange zest for the lemon zest. Reduce sugar to 1/2 c. and add it all in step 1.
From the cookbook High Flavor Low-Fat Desserts by Steven Raichlin.
serves 4 - 227 cal/serving, 2 g protein, 1 g fat, 56 g carbs.
I guess the curd/cream mix was a filling... but what is a lingerie cake? A cake shaped like a foundational garment???? 
I do a SUPER simple version....buy a can of the lemon pie filling, use 1/3 to 1/2 of the can to fill the cake and the rest of the filling mix with cool whip and frost the top and sides of the cake with it. Everyone loves it.....and it is soooo simple. I use a lemon cake baked in 2 layers...it would be good with a white cake too.
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