Lemon Curd Filling

Decorating By pinksugarcake Updated 17 Jun 2010 , 5:45pm by pinksugarcake

pinksugarcake Posted 15 Jun 2010 , 8:37pm
post #1 of 3

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! icon_smile.gif Thanks

2 replies
tavyheather Posted 15 Jun 2010 , 8:41pm
post #2 of 3

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...

pinksugarcake Posted 17 Jun 2010 , 5:45pm
post #3 of 3


Quote by @%username% on %date%