Pierre Herme's Lemon Cream. Line the cake pans with plastic wrap, freeze the cream in the pan, then lay it right into the cake as you construct it.
I need a recipe to use as a filling in a 3 tier wedding cake (unexpected request, has to be ready saturday). I'd like something that sets a little firmer than a typical curd. Anyone have a recipe they've used in this way?
Thanks in advance!
I've done that before, e.g. in Herme's Riviera, but never in a 12" cake that will likely be out of refrigeration for several hours before serving. I'm afraid that it would not stand up well.
why do you think lemon curd would stand up any better?
I don't, at least not a typical lemon curd, which is why I asked for a recipe "that sets a little firmer than a typical curd."
What I just did, and tomorrow I'll see how it turns out, is make something similar to Herme's lemon cream, just with a higher proportion of eggs and a lower proportion of butter. I ended up using 12 yolks + 2 whole eggs to 1C juice, 3T zest, 300g sugar, 240g butter mixed in at the end.