Lemon Curd - Is This Thick Enough For A Filling?

Decorating By Wildgirl Updated 26 May 2012 , 7:35pm by spring

Wildgirl Cake Central Cake Decorator Profile
Wildgirl Posted 25 May 2012 , 10:49pm
post #1 of 8

It flows some - is that too thin to use for a filling???? I was just about to start filling and got scared.... It was just in the fridge so I would think it would be at it's stiffest and it's not as stiff as say pudding.

What should I do?

7 replies
DeniseNH Cake Central Cake Decorator Profile
DeniseNH Posted 25 May 2012 , 11:01pm
post #2 of 8

DO NOT USE LEMON CURD for your filling unless you want to be posting to the cake disasters section of this forum. Been there, It creates a slippery center that never solidifies even when cold and the top part of the cake will slide right off during delivery - or even when trying to put it into your refrigerator. Bad, Bad, Bad. Use a combination of instant lemon pudding, whole milk and heavy whipping cream. Luscious and it firms up - if you're looking for a more lemony flavor mix up sugar, water and fresh lemon juice and spoon it over each layer.

carmijok Cake Central Cake Decorator Profile
carmijok Posted 25 May 2012 , 11:05pm
post #3 of 8

I use lemon curd all the time with no issues. Just put a thick dam of buttercream around the top to hold it in. If you have an SPS system...or even just dowels it will not slide around.

kelleym Cake Central Cake Decorator Profile
kelleym Posted 26 May 2012 , 12:04am
post #4 of 8

I use lemon curd as a filling all the time. The only problem I run into is when I use *too much* of it. You want to use a stiff buttercream dam, and then use only enough filling to just cover the cake.

My problem comes when I'm actually applying the lemon curd. The angel on one shoulder says, "That's enough, you can stop now." And then icon_evil.gif on the other shoulder says "Oh go on, just a little more...."

Don't overfill and you will be ok.

dawnybird Cake Central Cake Decorator Profile
dawnybird Posted 26 May 2012 , 12:13am
post #5 of 8

I, too, use lemon curd as a filling. Just like the others said, a good stiff dam of butter cream and don't overfill. If your curd is good and lemony, it doesn't take that much to get the flavor you're looking for.

BlakesCakes Cake Central Cake Decorator Profile
BlakesCakes Posted 26 May 2012 , 1:33am
post #6 of 8

A lemon curd filled cake should definitely be refrigerated until serving.


Wildgirl Cake Central Cake Decorator Profile
Wildgirl Posted 26 May 2012 , 3:15am
post #7 of 8

I thickened it a bit with cornstarch. I'm tired now. Dh is cutting the sps supports for me - then the 2nd layer will go on. They aren't as perfect as some of yours, but I don't think I've ever gotten edges anywhere near as crisp as these (that doesn't say much! lol!) The bc is not as hard and crusted as it should be though - used buttercream dream. Just have the last two to do. I may even leave off the top... there will still be plenty of cake with the kitchen cake....

I hope the lemon curd won't slip. The dam is good and stiff - like putty (per Sharon's dvd)

spring Cake Central Cake Decorator Profile
spring Posted 26 May 2012 , 7:35pm
post #8 of 8

We use lemon curd as a filling too. I add gelatin to thicken it up a bit.

Definitely keep the curd and cake refrigerated.

Quote by @%username% on %date%