Doing a wasc cake and want to use lemon filling. Does anyone have a go to recipe that will hold up in July temps at an outdoor event?? Was thinking lemon curd but that doesn't appear to be food safe unrefrigerated. Also doing a lemon cake with rasberry filling and don't know what to use there either.
Any help would be appreciated!!!! 
I agree that lemon curd wouldn't be a good idea sitting out for any length of time, especially in July.
I've mixed pre-made lemon pie filling with a bit of whipped Bettercreme (from the frozen quarts) and also with buttercream, both SMBC & American BC. Both work very well & taste great.
As for raspberry filling, I like good quality seedless preserves. I butter the layers with some BC, pipe a good dam, and add the preserves. If I want a mousse, I again mix it with some whipped Bettercreme.
Rae
For the raspberry, I use Solo Cake & Pastry filling, which comes in different flavors in 12 oz cans. It says to refrigerate after opening, but I don't worry about leaving it out at room temp overnight and until serving time the next day.... similar to pie filling, but tastes much better.
I agree that lemon curd wouldn't be a good idea sitting out for any length of time, especially in July.
I've mixed pre-made lemon pie filling with a bit of whipped Bettercreme (from the frozen quarts) and also with buttercream, both SMBC & American BC. Both work very well & taste great.
As for raspberry filling, I like good quality seedless preserves. I butter the layers with some BC, pipe a good dam, and add the preserves. If I want a mousse, I again mix it with some whipped Bettercreme.
Rae
Yep, this is what I do. Adding the lemon to Bettercreme is NUMMY!!! One of my most popular cakes with my friends. I also prefer raspberry preserves, I either mix it into the bettercreme or do as Rae said if they want just fruit. The "buttering" helps prevent the preserves from soaking into your cake.
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