When Using Lemon Curd As Filling. . . .

Decorating By cakeladydi Updated 28 May 2009 , 7:04pm by susanscakecreations

cakeladydi Posted 28 May 2009 , 2:06pm
post #1 of 22

Do I have to refrigerate the cake AFTER it's decorated? All the recipes say
to refrigerate the lemon curd after its made up to 2 weeks. But if I fill and decorate tomorrow night for Saturday wedding will it be OK without refrigerating?
TIA,
Diane

21 replies
Loucinda Posted 28 May 2009 , 2:20pm
post #2 of 22

I use the canned lemon pie filling - no refrigeration required.

PinkZiab Posted 28 May 2009 , 2:37pm
post #3 of 22

If you are making fresh lemon curd, then yes the cake should be refrigerated.

__Jamie__ Posted 28 May 2009 , 2:43pm
post #4 of 22

Oh fresh, delicious lemon curd is so good...just made some last night. Yep, refrigerate.

Loucinda Posted 28 May 2009 , 3:05pm
post #5 of 22

Fresh is great, but when/if refrigeration is an issue, the pie filling works just fine. I sold 3 lemon cakes a week using it during the last 3 summers and not one complaint.

__Jamie__ Posted 28 May 2009 , 4:13pm
post #6 of 22

So are you saying that lemon curd was requested, and canned pie filling was delivered? I know the difference between lemon curd and canned pie filling, they aren't remotely the same substance.

If someone wants lemon curd, they get lemon curd provided they have a cool room, and I deliver cake about an hour after removing from fridge.

I'm sure no one complained, but to answer OP's question without telling her "pie filling will suffice", yes, refrigerate the cake. Mine will be tonight after I fill it, and will remain that way whilst I am not actively decorating it and or delivering it.

cakeladydi Posted 28 May 2009 , 4:16pm
post #7 of 22

Even with the lemon curd being "cooked" it still needs refrigeration after filling the cake? I don't have room to
refrigerate the whole cake soooo......
Thanks Loucinda for the suggestion of using pie filling. That might have to be my plan B.
Thanks everyone for the help.
Diane

cakeladydi Posted 28 May 2009 , 4:22pm
post #8 of 22

My customer didn't request lemon curd. She wants lemon cake for her son's grooms cake. She works with my daughter
so I was just thinking about making it a little more special by using the lemon curd for filling.
If a customer requested something special I would never think of substituting without discussing it with them first.

Again, thanks for all the input.
Diane

__Jamie__ Posted 28 May 2009 , 4:22pm
post #9 of 22

You can do that sure....but if you made a contract with someone for lemon curd, and you give them canned lemon pie filling...I know I'd be pissed!

__Jamie__ Posted 28 May 2009 , 4:23pm
post #10 of 22

Whew...good! Yeah, I make suggestions to upgrade all the time, it feels nice to give a little extra special something.

icer101 Posted 28 May 2009 , 4:36pm
post #11 of 22

i don,t think i seen in loucinda's post... that she said anything about she was requested to use lemon curd or even signed a contract to use it..she just said ..that is what she uses when refrigeration is an issue.. i am sure if the client requested lemon curd.. then she makes lemon curd.. not use lemon pie filling.. most anyone would know the difference.. so, slow down, stop assuming that is what she does.. this happens on so many post on this site. people assuming...

__Jamie__ Posted 28 May 2009 , 4:39pm
post #12 of 22

I wasn't referring to Loucinda, I was referring to OP...since she asked about lemon curd specifically, I was directing my answers in that direction, without suggesting deviations from said lemon curd. So, I don't need to slow down, thanks.

cakecastle Posted 28 May 2009 , 4:45pm
post #13 of 22

Good to know! I have been dying to try lemon curd after watching an episode of MS. I had no idea it needed to stay refrigerated.

__Jamie__ Posted 28 May 2009 , 4:47pm
post #14 of 22

Oh it is soooooo good, you;ll love it. And it's really easy to make! Alton Brown's recipe on Food Network.com is good, and Peggy's from What's Cooking America....and the leftovers! Mmmmm...spread on some toast or a scone...pure heaven!

cakecastle Posted 28 May 2009 , 4:50pm
post #15 of 22

Thanks! I'll have to check those out.

sugaah Posted 28 May 2009 , 4:56pm
post #16 of 22

Oh my - what happens if not refrigerated? I'm making 1 cake lemon w/lemon curd and 1 cheesecake w/cherry pie filling. All need refrigeration? Oh My!!

susanscakecreations Posted 28 May 2009 , 5:08pm
post #17 of 22
Quote:
Originally Posted by __Jamie__

Oh it is soooooo good, you;ll love it. And it's really easy to make! Alton Brown's recipe on Food Network.com is good, and Peggy's from What's Cooking America....and the leftovers! Mmmmm...spread on some toast or a scone...pure heaven!




Yes, DO try Alton's recipe! It's FANTASTIC!!!! And (not to hijack a thread here) but have you ever tried lime curd?? OMG!!!!! It's heaven!!!!!!!! icon_surprised.gif

__Jamie__ Posted 28 May 2009 , 5:09pm
post #18 of 22

I haven't! But I am going to soon, that's funny...I was thinking about that last night when I was making the LC....would be great for a summer cake! With tea! Mmmmmmm.

susanscakecreations Posted 28 May 2009 , 5:18pm
post #19 of 22

Ohhhhhhh..........how would it be to alternate layers/flavors..........one layer lime curd, one layer lemon curd...........YUM!!!!!

PinkZiab Posted 28 May 2009 , 6:30pm
post #20 of 22

Oh lime curd makes me weak in the knees!

FromScratch Posted 28 May 2009 , 6:57pm
post #21 of 22

Blood orange curd too... mmmm. Grapefruit curd is good too. I love me some curds. icon_lol.gif

If not chilled it can breakdown and go rancid. Not in a matter of hours, but it should stay cool if made fresh.

susanscakecreations Posted 28 May 2009 , 7:04pm
post #22 of 22

OMG!!!!!! Blood orange would be so good!!!!!! icon_surprised.gif It's hard to find them in my area, though!!!!! But I do love some blood oranges!!!!!!

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