1. What is lemon curd?
2. Is it the best lemon filling for white cake?
I have an order for a cake with lemon filling and didn't know if making lemon filling was easy hard able to be at room temp? OR If the premade kind is any good?
Also If I made fresh strawberry filling would it be good if frozen?
Or how long can It be in the fridge if not frozen?
I have a cake next week but I have a few major things to do also so I was hoping to get a little head start this week by making the filling and icing early.
Hi there, Lemon curd is made with egg yolks ( but sometimes there are recipes which calls for whol eggs too), sugar, lemon ect. I have't used store bought curd. I make my own. There are great recipes in the CC recipe index.
Lemon curd is not the only best filling for a white cake. Once I made mango curd, which was really nice. And then I have used strawberry curd. You also can use chocolate, Pineapple, raspberry, nutella ect. Actualy anything you fancy. I think there is a great Pineapple filling in the recipe index.
If you want to make curd, here is a link from epicurious. You can use what ever fruit you like, instead of nectarine (that's the fruit the recipe calls for ).
Sorry I can't answer other questions though. hope someone else can help you with that.
Thank you, The cake is for a 50th anniversary at the church and the daughter just said LEMON filling....Not a spacific kind.....So any other opinions on a yummy lemon filling? Mousse or ?????
I love lemon curd and I used pre-made from the store - Dickinson's brand that you can find near the jellies and jams.
I read somewhere that if you do use store bought, you should make sure that it has butter in it (Dickinson's does - it is one of the first ingredients listed).
I use the Dickinson's Lemon Curd also. Heads up though, it might not be in the jelly section. Atleast it's not here; it's in the baking aisle.
Good luck if you make your own. I haven't been that adventurous yet. lol