Lemon Filling.... Is There One I Can Keep At Room Temp???

Decorating By lovinmom0508 Updated 12 Apr 2010 , 9:31pm by CrazyCatLady

lovinmom0508 Posted 10 Apr 2010 , 1:00am
post #1 of 14

Hi everyone!
I'm doing a tiered cake covered in fondant. The bride wants lemon cake with lemon curd / lemon filling of some kind. Is there a recipe that can be kept at room temperature?

The filling must be able to sit at room temperature safely for 36 hours AND be able to be frozen.... any help???

BTW... I need the cake finished by FRIDAY... Quick help please!

Thanks in advance

13 replies
2SchnauzerLady Posted 10 Apr 2010 , 1:20am
post #2 of 14

Not sure, but I believe I've seen where you can use the lemon curd in a jar since it's already pasturized. I'm going to pay attention and see what the pros say!

BlakesCakes Posted 10 Apr 2010 , 1:45am
post #3 of 14

I've used lemon pie filling from the can.

I put down a thin layer of buttercream, then piped a buttercream dam and spread on the pie filling. It worked just fine and everyone raved about it icon_wink.gif


anasazi17 Posted 10 Apr 2010 , 2:27am
post #4 of 14

For situations like this I often use a good lemon extract, BC and dab of yellow color. Instead of adding vanilla to my buttercream I use the lemon extract. I have had several people compliment the flavor icon_smile.gif I think adding a little yellow makes it look great! HTH

Loucinda Posted 10 Apr 2010 , 2:35am
post #5 of 14

I do as BlakesCakes does, the canned lemon pie filling -works perfectly and no worries about being at room temp.

Sagebrush Posted 10 Apr 2010 , 2:47am
post #6 of 14

I think the sleeve fillings are safe to leave at room temperature (please someone correct me if that's wrong... I wouldn't want to steer the OP wrong), and I believe lemon is one of the flavors available. GSA carries some.

Loucinda Posted 10 Apr 2010 , 3:17am
post #7 of 14

Yes, the sleeves are ok for room temp. too. It is just for lemon, every grocery store sells the canned stuff, so it is readily available. I have also used the red raspberry canned stuff in a pinch too.

patticakesnc Posted 10 Apr 2010 , 3:29am
post #8 of 14

I make a lemon buttercream. I use a little lemon juice, lemon extract and yellow coloring to give it the look.

Love the idea of the lemon pie filling though. Haven't thought of that!

Sweet_Guys Posted 12 Apr 2010 , 1:52am
post #9 of 14

We found a lemon curd made by R o b e r t s o n ' s (not sure if they're a regional brand or not) in the jelly section of our grocery store. It is real puckery (sp?) and had a nice taste against the sweetness of our buttercream recipe.


Price Posted 12 Apr 2010 , 2:49am
post #10 of 14

You can find Robertson's in MD too.

CandyLady Posted 12 Apr 2010 , 11:51am
post #11 of 14

I have purchased jars of "icing fruits" which are awesome...you add a tablespoon or more to your buttercream. Actually has pieces of fruit or zest in the icing fruit...really very tasty...comes in orange, strawberry, etc. I have ordered them online...just use icing fruits as your search word.

Donnagardner Posted 12 Apr 2010 , 12:18pm
post #12 of 14

I have found lemon curd in the baking section of my Krogers.

Geomc Posted 12 Apr 2010 , 9:16pm
post #13 of 14

Hi I made my own wedding cake and used lemon curd from the jar I used Robertsons but you can also get hartleys and stores own brand. I use it all the time my wedding cake was 2 tier bottom tier was a lemon cake and filld with lemon curd and a layer of lemon buttercream with lemon curd added, It keeps at room temp just fine. HTH

CrazyCatLady Posted 12 Apr 2010 , 9:31pm
post #14 of 14

Betty Crocker's Cookbook - Clear Lemon Filling (about 1 1/2 cups)
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon peel
1 tablespoon butter or margarine
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Remove from heat; add lemon peel and butter. Gradually stir in lemon juice and, if desired, 4 drops yellow food color. Cool thoroughly. If filling is too soft, refrigerate until set.

(I also usually add 1/4 teaspoon or so of lemon extract at the end - just to up the lemon flavor.)

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