Is it okay to use the canned lemon pie filling for a fondant cake that is nonrefrigerated? Fillings are always something I get really nervous about and never want to take chances. Does anyone have some good rules to follow concerning fillings?

Can anyone out there help?

Generally, never leave out anything with uncooked dairy products (cream, cream cheese, butter, etc). I don't know the ingredients in your filling, but, if there is no mention of dairy or eggs, you are likely ok. If the product contains much lemon juice (citric acid) that can help preserve it, as well.

I'd suggest contacting your county's extension office for more definitive information on food safety. They'd probably be happy to let you read the label to them, and can send you brochures and checklists. Hope this helps!