Hi Cathy - page 142 of The Wedding Cake Book by Dede Wilson says you can use lemon curd as a filling between layers, or mix into buttercream. She says you should make it a day ahead and chill it overnighte before using. I’m sure if you make a nice buttercream dam around the circumferance of your cake layers, the lemon curd won’t leak.
She doesn’t specifically state how long you can store it at room temperature, but Rose has addressed this on the blog a couple of times - basically because the lemon curd is so high in sugar and acid, you don’t have to worry about it being unrefrigerated. As a matter of fact, In England, when the recipe was first developed, there was no refrigeration so it was usually stored in a cool spot in the kitchen.