I have purchased a shelf stable lemon curd that was so-so. I want to make my own lemon curd. However, I don't want to have to worry about making people sick if the cake sits outside in the sun, or if leftover cakes sits on the counter for a couple days. Does anyone know if lemon curd would be ok for that. Is there a different recipe you use if you want something you don't have to refridgerate. I am wanting to use Alton Brown's recipe that says to refridgerate for up to three weeks.
Lemon curd is not stable at room temp.
The fillings you can purchase in the sleeves are stable at room temp but then you loose some on the great fresh lemony taste. But they're still good. You can ramp up the flavor with Lorann Oils though.
How long can you keep the filling in the sleeves? And how long refrigerated after it's opened?
For quite a while--it's not necessary to keep it in the frige even after opening. It's probably got a sell by date on it.