I have a friend who really wants me to make then a cheesecake that has a layer of lemon curd that is then covered in a layer of lemon mousse. I think this sounds great but will the lemon curd curdle my mousse?
There are several recipies on the internet for this though most have the lemon curd on top of the cheesecake. Mary Berry has a version where she includes the curd directly into the marscapone mixture, so it doesn't seem likely it will curdle.
Putting it onto the biscuit, then adding the cheesecake mixture might cause other problems, either the curd could be pushed out of the sides or moisten the base too much.