I am making my 3rd wedding cake ever and it's for 240 people. So a kitchen cake and then the plan is for a 14", 10" and 6" round main cake. I want to use homemade lemon curd and a butter cream frosting. It's an outdoor wedding and I wanted it to be very sturdy and cold. Should I store it in a fridge until the last possible moment? Will the lemon curd spoil if I have it unrefrigerated? Any advice for transporting and anything else would be appreciated! Thanks

was just looking for info about this yesterday...there is a HUGE thread on this incl. a scientific report about lemon curd...NOT good to have out, esp outside. Better choice is a jarred curd w/ a preservative like sodium benzoate .....OR, like I'm considering, since it's hot here in San Diego, developing a white choc lemon ganache instead...

Thanks