Lemon Raspberry Curd - Or Anything Similar?

Baking By KeltoKel Updated 19 May 2010 , 1:46pm by Joyfull4444

KeltoKel Posted 14 May 2010 , 12:39am
post #1 of 7

I am doing a fondant wedding cake in a couple of weeks and the bride asked for a lemon/rasp curd filling. Any ideas on how I can make this? I guess I could make a lemon curd with fresh raspberries?

Also, I am always very afraid to use fillings because of it spoiling. This cake will be fondant and I am not a super fast worker.

Any advice on how I can do some kind of lemon/rasp filling that doesn't been to be refrigerated???

Thanks so much!

6 replies
Joyfull4444 Posted 15 May 2010 , 4:33pm
post #2 of 7

Lemon & Raspberry curd filling. From the BBC one of my favorite websites. The filling is for tarts but still its a filling. Only downfall is you couldn't leave at room temp for very long.


The only other thing I can suggest is purchase sleeved lemon filling and add raspberries. I wouldn't mix them with sugar thou cause they'll get all juicy if you do.

KeltoKel Posted 18 May 2010 , 12:12am
post #3 of 7

Thanks so much.

Can you buy lemon curd in the grocery store - Wegmans or something?

Joyfull4444 Posted 18 May 2010 , 2:10pm
post #4 of 7

Keltokel I live in Canada and can purchase jarred lemon curd in most grocery stores. Its always in with the jams. I'm not sure if its available in the US but can't see why it wouldn't be. You'll have to check you store and see. Good luck!

cakes47 Posted 18 May 2010 , 2:20pm
post #5 of 7

Hi ~ I use the jarred lemon curd. Before I put that on, I put a thin layer of
''seedless'' raspberry jam on the cake. Don't worry about the leaving the
cake out. It won't spoil.

KeltoKel Posted 19 May 2010 , 11:16am
post #6 of 7

awesome, you ladies are great. Thanks!

Joyfull4444 Posted 19 May 2010 , 1:46pm
post #7 of 7

Glad to help! thumbs_up.gif

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