My DD loves lemon curd (used in lemon meringue pie). Is there any reason I couldn't use it as a filling in her wedding cake? I'm wracking my brain trying to think if there would be a problem, and coming up with a blank.
Have any of you tried it? Would the cake have to be refrigerated, or would it be okay if it sat (in an air conditioned room) all day?
TIA
Cindy (aka MOTB)
Lemon curd is a very delicious cake filling. I can't answer your question about refrigeration.
Oops! Now you tell me it has to be in the fridge?????
I used it in my daughter's wedding cake-white champagne cake with raspberry and lemon filling.
No one had a problem, maybe we were lucky or maybe it is because the eggs are completely cooked in the sugar, citrus base?
Ok.. I'm not 100% sure, but I read somewhere that because citrus curds (especially lemon) have a high acidity level, it is ok to be at room temp.
I have made wedding cakes with lemon curd and so far, nothing has happened. But I agree, better safe than sorry.
Good luck
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