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Lemon curd for layer cakes

looperlew's picture

Any suggestions for keeping lemon curd firm between cake layers?  Mine seems to squish out the sides and/or absorb into the layers.  In pictures, you always see the curd as a distinct layer.

MER02's picture

(post #63418, reply #1 of 11)

Never tried this but I was wondering about this yesterday. What if you piped two or three concentric circles of buttercream with a thick tip on each layer of cake and then refrigerated them until they were hard, then filled with curd? That would act as a wall to support the weight of the cake layers.

jwoods's picture

(post #63418, reply #2 of 11)

add some bloomed gelatin to the curd while it is hot.  you may have to experiment a little-you don't want to make it rubber!

Adele's picture

(post #63418, reply #3 of 11)

Great question!  This happened with me when I made a lemon cake w/curd- it sort of melted into the cake layers.    Buttercream sounds like a good idea, but wow, what a lot of extra work.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #63418, reply #4 of 11)

I'd think you could just use whatever frosting you would use on the outside of the cake... spread a very thin layer of frosting on both curd-facing surfaces of the cake layers, plus a piped border of frosting around the outer edge, then fill with curd, top with the second layer, and frost.


You say I'm a b---- like that's a bad thing.

Adele's picture

(post #63418, reply #5 of 11)

Aha!  The light goes on.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #63418, reply #6 of 11)

Kind of like putting a thin layer of peanut butter on both sides of the bread so the jelly doesn't make it soggy. :-)


You say I'm a b---- like that's a bad thing.

looperlew's picture

(post #63418, reply #7 of 11)

The piping of the frosting and a thin layer of it on the layers sound like good ideas - thanks.

MEANCHEF's picture

(post #63418, reply #8 of 11)

When I make curd for cakes, i cool it in a 1/2 hotel pan.  Then I take it out in sheets with a spatula.  If you don't stir/mess with it it stays stiff enough. Your recipe may be a very soft curd also.


Adding gelatin works well if you need it stiffer.


Piping a buttercream border is fine in a pinch.

looperlew's picture

(post #63418, reply #9 of 11)

sorry - i'm an amateur and don't kow what a hotel pan is or what you mean by taking the curd out in sheets.  However, the curd is pretty firm when i make it, but maybe I'll add another yolk or two.  Also, I think you're right that the more you mess with it, the more it breaks down.  I'd rather not use gelatin, though.

MEANCHEF's picture

(post #63418, reply #10 of 11)

You can use any low flat pan.  What I mean be sheets is to take a large spatula full of the curd and lay it on the cake without mixing it and disturbing the texture as little as possible.  I never use gelatin either.

sandermom's picture

(post #63418, reply #11 of 11)

A 10X15 or so cookie sheet with just one turned up side makes a great spatula for moving things such as this; also cake layers or meatloafs or wherever you could use a peel and don't need the long handle.  A quick mist of either water or pan release makes for a smooth move.

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