If you'd like to thicken the curd a bit, try whisking 2-3 tablespoons of corn starch in with the sugar before making the curd. (Use the larger amount for a thicker filling.) Our Instant ClearJel would also work beautifully here without leaving a cornstarch-y taste. Give it a try and see if it is more of what you are looking for between your cake layers! Kye@KAF

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