Lemon Curd Filling--Room Temp

Baking By FabricGal Updated 29 Nov 2011 , 6:26am by FabricGal

FabricGal Posted 27 Nov 2011 , 12:06am
post #1 of 7

Just wondering if anyone knows...our church women's club is having a pot luck next week on Thursday and I want to bring some cupcakes that have a lemon curd filling and cherry frosting (with a whole cherry on top too).

I have some leftover lemon curd in a jar that's in the fridge and I want to use it up (it was opened a few days ago)--it says refrigerate after opening--so I'm wondering if I have to put the finished cuppies in the fridge because of the filling, or if I can just leave them out overnight on Wednesday and bring them to the pot luck on Thursday. I won't really have time on Thursday morning to fill and then frost them.

Does anyone know?

Thanks!

6 replies
Gerle Posted 27 Nov 2011 , 12:21am
post #2 of 7

Hi. I'm not a pro baker, but I've used lemon curd filling in my cupcakes before and didn't refrigerate them after being filled. No one has gotten sick, and they still tasted fine. Since you're just talking about overnight, I don't think it's going to hurt anything. I'm sure if I'm wrong, someone will let us know, but as I said I've done it before without problems.

JSKConfections Posted 27 Nov 2011 , 1:10am
post #3 of 7

I've used lemon curd as a filling for cupcakes and cakes and didn't refrigerate and it was fine. HTH

FabricGal Posted 27 Nov 2011 , 3:46am
post #4 of 7

Thank you both!
:O)

scp1127 Posted 27 Nov 2011 , 4:22am
post #5 of 7

If you contacted your HD, they would tell you to refrigerate. You can only leave egg yolk based items like that out for four hours and then you must discard it. You will be serving it to non-family members. I suggest to refrigerate and set at room temp about 1/2 hour before serving. Older people and litte children are much more succeptible to these issues and both may be present. Anytime you make something for the public, it's a good rule of thumb to follow the safety rules that govern food.

MCurry Posted 27 Nov 2011 , 4:43am
post #6 of 7
Quote:
Originally Posted by scp1127

If you contacted your HD, they would tell you to refrigerate. You can only leave egg yolk based items like that out for four hours and then you must discard it. You will be serving it to non-family members. I suggest to refrigerate and set at room temp about 1/2 hour before serving. Older people and litte children are much more succeptible to these issues and both may be present. Anytime you make something for the public, it's a good rule of thumb to follow the safety rules that govern food.




I second scp1127. Put them in the fridge.

FabricGal Posted 29 Nov 2011 , 6:26am
post #7 of 7

Thanks again. I guess I'll err on the side of caution and put them in the fridge!

:O)

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