I make a lemon cake quite often for a regular customer. I have made a lemon flavored cake then just added the lemon curd between layers surrounded with a bc dam. and I have used a white cake and done the same, I havent mixed it in with bc I didn't want to take away from the tang you get from the curd. I haven't had any complaints, so I guess either way you go, it will be wonderful. JMO 
I have never added bc to lemon curd and have not had problems when torting and filling. Usually if I am torting two layers I will have a layer of cake, layer of 'special' filling, layer of cake, layer of bc, layer of cake, layer of 'special' filling, and layer of cake on top.
As long as you don't put too thick of a layer of filling and use an icing dam you should not have any problems with it.
You guys are absolutely right about being able to use a bc dam around the exterior and then filling with straight curd. I just use the buttercream mix when I need it to be very solid (a heavy carved cake).
If you haven't tried mixing bc (I use IMBC) with lemon curd, you MUST taste it! It doesn't take the tang away at all and you can actually frost the entire outside of a cake with it. It's SO good! I have actually filled a cake with the curd, then frosted with the curd/buttercream mix and it was one of the best cakes I've ever made.
In regards to your torte question. I'd make a couple thinner layers of cake and curd rather than just one big one, but that's just me (Like 3 layers of cake). No matter what your cake sounds DELICIOUS!
Can any of you share a delicious lemon curd recipe?
Every time I try making lemon curd, it tastes like lemon eggs to me.
I have to make one this weekend. Could someone PM it to me or post it?
Thanks!
I read in the Cake Bible that when using curds for fillings, if you want to mix it into your buttercream for your filling, also put a thin layer of curd on your layers first, just enough to coat the torted cake, then put in the curd/buttercream filling. I did this recently with a raspberry filling, and it really was wonderful. You got a great taste of the tart raspberries, and also the raspberry/buttercream filling was so good.
I read in the Cake Bible that when using curds for fillings, if you want to mix it into your buttercream for your filling, also put a thin layer of curd on your layers first, just enough to coat the torted cake, then put in the curd/buttercream filling. I did this recently with a raspberry filling, and it really was wonderful. You got a great taste of the tart raspberries, and also the raspberry/buttercream filling was so good.
This is exactly the way I do it, give this extra taste to the cake, really good!! Another really nice filling is to mix the lemon curd with whipped cream, you have to use a BC dam for your cake then. But it becomes then a lemon mousse, really fresh and smooth of taste and not too "lemonly" but yeah I also put a thin layer (just spread it like jam) under this filling.
Good luck with your cake!!
Lara
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