I just bought some lemon curd that I am going to mix with buttercream (YUMMY). I am just using it as a filling for a cake. Does it need to be refridgerated?
I did that and the top layer kept slipping off. It never set and it was in the fridge for about 6 hours. I mixed it half lemon curd and half buttercream. It was a mess! (But it was delicious!)
So my advice is - go easy on the lemon curd and hopefully you won't run into that problem.
I don't know if it has to be refrigerated or not - I put mine in the fridge to see if it would set up and not be so slippery.
Whether or not lemon curd requires refrigeration depends on the recipe. A recipe with a lot of sugar and acid wouldn't - but you have no way of knowing.
My recommendation would be to refrigerate if in doubt. Here's a frosting & filling safe storage chart:
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/ymqp6x
Also testing recipes for shelf stability:
(Also from Sarah Phillips of baking911.com.)
http://tinyurl.com/2ydx9b
To prevent the curd from making your b/c a slippery mess (by mixing together); I like to layer the curd, jam, etc. over the b/c.
I've found that I can add more curd, etc. this way and the filling has a stronger fruit flavor. And if you have a frosting dam, the filled cake is quite stable.
Also, when cut, the two-color filled cake slice makes quite a festive looking presentation on the plate.
HTH
Check the label of the jar of lemon curd. If it says 'refrigerate after opening', then there's your official answer.
Unofficial answer: With my homemade lemon curd I have successfully left cakes filled with it unrefrigerated for 12 hours, but I do refrigerate them overnight. Between the lemon juice, the sugar in the curd and the sugar in the buttercream, that ought to retard the growth of the nasties.
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