I made a lemon filling for a cake last night and after I had it made I realized I may not be able to use it. It's a wonderful filling...mild flavor, and easy, but has egg yolks. (It's cooked!) I need to let the cake sit out from this afternoon until Saturday afternoon delivery. I've never used a filling with eggs, is it ok to use this filling or do I need to use a different recipe?
TIA for your help!
If anyone can help me with this I would really appreciate it!
cooked with sugar sounds like it would be fine. I would call your state University's ag department. There is a food science prof or student that can answer for you.
I just wasn't sure...cake is baked - it has eggs and it's fine to sit on your countertop. The lemon pudding is cooked to a boil, but does that mean it's ok.