Definitely, Barbara. You could either use lemon curd on its own, in which case you'll want to pipe a frosting dam around the edge of the layer cake to prevent the curd from seeping out the side. Or you could fold some lemon curd into pastry cream for a delicious, creamy, slightly more stable filling. Both are fantastic options, especially if you're topping the cake with fresh berries. Happy baking! Kye@KAF

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