"Jessica V." >, if that's their real name, wrote:

>I'd make a small batch of lemon curd, and beat about a cup of it into
>about 4 ounces of softened cream cheese for the filling. The cream
>cheese keeps the curd from soaking into they layers quite so much. It
>tastes heavenly, my aunt gave me the recipe, she's a caterer and it is
>the most requested wedding cake filling they've got.

That sounds NICE! Thanks, Jessica!

Carol

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Coming at you live, from beautiful Lake Woebegon