Something shelf stable to mix with lemon curd

[rajoress]

Hello all,

 

I'm preparing mini pastries for a baby shower this coming weekend and have some Trader Joe's lemon curd I wanted to use in mini tart shells. I was thinking of mixing it with something to make it more like a lemon chiffon or mousse. I'll be delivering the desserts a little before noon and the event goes for at least a couple of hours so I need something shelf stable (all my other desserts will be). I know it would be great with whipped cream or cream cheese but I'd rather not worry about them! Does anyone have any ideas?

Thanks!

Ruth

[Lisa Shock]

It probably won't mix well, but Italian buttercream is shelf stable. Perhaps you could just pipe a rosette of buttercream on top of the curd. I have not tried mixing the two, but, somehow the shiny buttercream just doesn't seem like it would actually blend well with the curd, I could be wrong. Just suggesting the decorating idea in case mixing doesn't work.

[pastrygirl]

You can add a fair amount of lemon curd to Italian buttercream.

[Kerry Beal]

How about marshmallow fluff.

[Lisa Shock]

So, what did you decide upon? How did the event go?

[rajoress]

Thanks for asking Lisa Shock! I was running out of time since I had to do 5 different pastries and chocolates so I just used straight lemon curd. The tart shells were so tiny that I figured a tablespoon of lemon curd wouldn't be too tart for anyone and I made white chocolate curls to go on top - which were much harder than I thought - I was too lazy to temper the chocolate correctly and just did it haphazardly so my curls were too big... 

 

But I think in future I will try the italian meringue buttercream - I love the thought of that!

 

Ruth