Quick Answer
Yes, cakes with lemon curd filling or frosting should be refrigerated. Lemon curd is made with eggs and butter, which can spoil at room temperature. Refrigeration is important for food safety and to maintain the texture and flavor of the lemon curd. Store lemon curd cakes in the refrigerator and remove 30-60 minutes before serving to slightly warm and make the texture more spreadable.
What is Lemon Curd?
Lemon curd is a rich, tangy spread made by cooking lemon juice, eggs, butter, and sugar together until thickened. The ingredients are whisked together over heat until the mixture reaches a custard-like consistency.
The main ingredients in lemon curd are:
– Eggs – Whole eggs or sometimes just egg yolks are used to provide structure and thickness. When eggs are cooked, they act as an emulsifier and give lemon curd its creamy, smooth texture.
– Butter – Butter provides richness and moisture. Using good quality butter helps make lemon curd extra luxurious.
– Sugar – Granulated white sugar sweetens the tangy lemon juice and balances out the tart flavor. Sugar also helps thicken the mixture as it cooks.
– Lemon Juice – Freshly squeezed lemon juice provides tart, citrusy flavor. Both the juice and zest are used.
– Salt – A pinch of salt balances flavors and highlights the lemon notes.
Cooking Method
Lemon curd is cooked gently over medium-low heat while being whisked continuously. The eggs thicken the mixture into a pudding-like consistency as it cooks. It’s important to cook lemon curd at a low enough temperature to prevent curdling or scrambling the eggs. Once thick and creamy, the curd is cooled and then used as a cake filling or topping.
Does Lemon Curd Need Refrigeration?
Yes, lemon curd requires refrigeration. There are a few reasons why it needs to be stored cold:
1. Eggs
Raw or undercooked eggs can pose food safety risks. The eggs in lemon curd are gently cooked to eliminate potential bacteria or salmonella, but the finished curd still needs refrigeration to prevent any remaining bacteria from multiplying.
2. Dairy
Lemon curd contains dairy in the form of butter. Dairy products can go bad quickly at room temperature. Refrigeration is needed to prevent the butter in the curd from spoiling.
3. Acidity
While the acidity of the lemon juice helps inhibit bacterial growth, it does not make the curd entirely shelf-stable. Refrigeration is still required for food safety.
4. Texture
Cold temperatures help maintain the smooth, creamy texture of lemon curd. If left unrefrigerated, the spread can start to break down, separate, and become lumpy or grainy over time.
Do Cakes with Lemon Curd Need Refrigeration?
If a cake has been filled or frosted with lemon curd, then yes it needs to be refrigerated. Since the curd requires refrigeration, any cake containing curd also needs to be kept cold.
There are two ways lemon curd is commonly used in cakes:
As a Filling
Lemon curd can be used as a luscious filling between cake layers. Cakes filled with a layer of lemon curd should always be refrigerated. The filling has a custard-like texture similar to pastry cream. Keeping the cake cold helps prevent bacterial growth in the filling and maintains the smooth, creamy texture.
As Frosting or Icing
Lemon curd makes a tangy, delicious icing or frosting for cakes. Lemon curd frosting is spread over the top and sides of the cake. Cakes frosted with lemon curd need refrigeration to keep the curd safe and spreadable. The butter in the curd can start to soften and melt at room temperature.
How Long Does a Lemon Curd Cake Last?
A cake made with lemon curd will generally last 3-5 days when properly stored:
Refrigerator:
– Filled cakes: 3-4 days
– Frosted cakes: 2-3 days
The refrigerator keeps the lemon curd and overall cake fresh. The curd may start to weep or soak into the cake layers over time.
Freezer:
– Filled cakes: 2-3 months
– Frosted cakes: 1 month
For longer storage, lemon curd cakes can be frozen. Wrap the cake air-tight in plastic wrap or foil before freezing. Allow to thaw overnight before serving.
The cake may become slightly drier after freezing. Frosted cakes don’t last as long in the freezer since the frosting can dry out.
Tips for Storing Lemon Curd Cakes
Here are some tips for proper storage to get the most shelf life out of your lemon curd cake:
– Refrigerate as soon as assembled or finished. Don’t leave the cake sitting out before chilling. Refrigerate within 30 minutes of filling or frosting.
– Wrap tightly. Use plastic wrap or aluminum foil to wrap the cake well and prevent drying out.
– Freeze for longer storage. Well-wrapped cakes can be frozen for a few months. Thaw overnight before serving.
– Keep refrigerated until serving. Only remove the cake from the fridge about 30-60 minutes before cutting to take the chill off.
– Avoid temperature fluctuations. Don’t leave the cake out at room temp after refrigerating, as this can create condensation.
– Use clean utensils. When slicing and serving, be sure to use clean knives, spatulas, and plates to prevent bacterial contamination.
– Watch for weeping. If the curd filling starts to separate and weep out after a few days, it’s best to consume the cake soon.
How to Tell if Lemon Curd Cake Has Gone Bad
Here are some signs that a lemon curd cake has gone bad and should be discarded:
– Mold growth – You see fuzzy mold growing on the cake, which indicates spoilage.
– Curd separation – The filling or frosting looks very watery and is separating from the other ingredients.
– Sunken center – The top center of the cake sinks in, which can mean the curd has broken down.
– Off odors – The cake smells sour, rancid, or unpleasant instead of lemony and sweet.
– Odd textures – The texture seems gritty or mushy instead of smooth and creamy.
– Discoloration – The curd changes from yellow to an unappetizing brown, green, or gray color.
– Sliminess – The curd develops a slimy texture or sheen.
– Dryness – The cake layers become very dry, stiff, and crumbly.
If you notice any of these warning signs, it’s safest to throw out the cake instead of risking a foodborne illness. When unsure, remember the old adage: when in doubt, throw it out.
Frequently Asked Questions
Can you store a lemon curd cake at room temperature?
No, lemon curd cakes should not be stored at room temperature. The eggs and dairy in the lemon curd require refrigeration to slow bacterial growth. Leaving the cake out for over 2 hours is unsafe.
Can you freeze a cake with lemon curd?
Yes, lemon curd cakes can be frozen for long-term storage. Wrap the cake tightly in plastic wrap or foil before freezing to prevent freezer burn. Frosted cakes may not freeze as well. Thaw the cake overnight in the refrigerator before serving.
How can you make lemon curd cake last longer?
Chilling the cake, wrapping it airtight, freezing for storage, avoiding temperature changes, and using clean utensils will all help maximize the shelf life of lemon curd cakes. Eat within 3-4 days and don’t leave the cake out of the fridge for extended periods.
Can you substitute the lemon curd in a cake recipe?
If you don’t have lemon curd, possible substitutes include lemon buttercream, lemon cream cheese frosting, lemon pudding, or lemon pastry cream. However, the texture and citrus flavor may be slightly different.
Should you use real lemons or bottled juice in curd?
Freshly squeezed lemon juice makes the best and brightest lemon curd. Bottled juice works but may have a flatter, less vibrant citrus taste. If using bottled juice, try adding some finely grated lemon zest too.
The Bottom Line
Cakes made with rich, tangy lemon curd need refrigeration to stay safe and tasty. The eggs and dairy in lemon curd can spoil if left at room temperature, leading to possible food poisoning. Store lemon curd cakes in the refrigerator until serving time. Use within 3-5 days for best quality and flavor. With proper chilling and handling, you can safely enjoy the combination of light cake and luscious lemon curd.