My mom wants a white cake with lemon filling with white (BC) icing. I want to use lemon curd but should I add something to it? I've never used lemon curd before and not sure of the texture. Thanks for any help.

Diane

Nope- use it straight from the jar. It's yummy!!

Yeah, use it as it...that's a delicious combo. I love lemon curd and it's easy to make.

That sounds really Yummy, anyone have a recipe for lemon curd?

Look in the Cake Doctor book...there's a recipe in there for a lime curd, but I always substitute lemon for the lime. Very delish!

I have used lemon curd too, YUM!!! But I often mix it with buttercream. It makes it go a little further and gives it this great creamy melt in the mouth texture. I couldn't tell you how much curd to buttercream I use, I just get the buttercream and scoop a heap of curd in, then taste. If I think it needs more, I just put more in. This is also great if you are making a cake for someone who likes a delicate lemon flavour rather than really tangy.

I use this recipe for lemon curd and it's a show stopper every time. It's my most requested filling.

5 eggs (2 whole and 3 yolks)
1/4 cup unsalted butter
6 TBS sugar
zest of 2 lemons
juice of 2 lemons strained.

Place all ingredients in a double boiler above gently simmering water. Mix with a whisk until butter is melted and sugar is disolved. Then cook about 3 minutes more until the curd is thick enough to coat the back of a spoon. (I usually go a little longer than this stage though). Remove from heat and press through a fine-meshed sieve. Cover curd immediately with plastic wrap and poke a couple of holes in the top with a knife. (Directlions I got actually said with a knife -- don't know why not with a fork, but I've always used a knife.) Refrigerate immediately for at least 3. I

Enjoy!

S.

This is an easy recipe that I use.
3 large egg yolks( beaten with a fork)
Zest from 1 lemon
1/4 cup fresh lemon juice ( 2 to 3 lemons )
6 Tbl sugar
4 Tbl chilled unsalted butter ( cut into small pieces)
Combine egg yolks, lemon zest, juice and sugar in a small saucepan. Place over medium heat, cook while stirring constantly with a wooden spoon. Scrape sides & bottom of pan while cooking. Cook until it starts to thicken and coats the back of a spoon. 5 to 7 minutes. Remove from heat and add butter a little at a time. Stirring with wooden spoon until smooth. Pour into a bowl and cover curd with plastic wrap so it won't have a skin cover.. Let cool, then refrigerate for about 1 hour and will keep for up to 2 days. You can double the recipe for cake filling.

I've used this lemon citrus recipe I found here on CC many times, and it's really yummy. I have no idea what lemon curd looks or tastes like, so I couldn't compare this to curd, but I've gotten many compliments on it.

http://forum.cakecentral.com/cake_recipe-724-Lemon-Orange-Filling.html

Thank you so much everyone. My mom said her mother used to make lemon curd home made and it was divine. If I could do that for her that would be so awesome I appreciate all of the help!!
I'll let you know how it turns out.

Diane