Level your cakes and put a thin coat of buttercream on them to keep the lemon curd from soaking into the cake. Make a dam with stiff buttercream and then just spread the lemon curd in the middle/
If you want, you can mix the lemon curd with the buttercream but I always use it just by itself..
I mix mine with buttercream for a luscious taste but I would also use the dam for the filling. Little softer than the buttercream when mixed.
They have so many wonderful curds at my grocery store from pumpkin to strawberry....you could just spread that between layers without mixing with buttercream.
I make my own (wilton version...its good!) it is thick enough that it doesnt really need a crumb coat. But you can mix it with BC or plain. It is good either way. It depends on how sweet you want your cake to be. I did a cake in fondant so I added the curd to the butter cream in one torted layer and just plain lemon in the other two. I just wanted a little more sweetness since there wasnt so much bc on the outside of the cake.
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