Can you use homemade lemon curd as the filling for lemon meringue pie or do you have to make the filling?

Yes, there is a difference between lemon curd and the lemon filling that is used for lemon meringue pie. Lemon curd is made from eggs, lemon juice, lemon zest, sugar, and butter. The lemon filling in lemon meringue pie is typically more like a lemon pudding—sugar, lemon juice, cornstarch, water and egg yolks. The lemon filling relies on the cornstarch as the thickening agent, while the lemon curd is cooked until enough moisture evaporates and it becomes thick.

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Can you use homemade lemon curd as the filling for lemon meringue pie or do you have to make the filling?

I'm making lemon meringue pie and I was wondering if I could substitute the filling for just some home made lemon curd I already have. Is there even a difference between the pie filling and lemon curd or are they both the same thing?

I have made lemon meringue pies before following the standard recipe, and it comes out great, but I think homemade lemon curd would be delicious and work fine. That is essentially what the lemon filling is - and was probably the original recipe! Just like the original pecan pie - the whole filling is pecans, not a bunch of Karo syrup that goes to the bottom - lemon curd was probably where the whole idea for lemon pie originated. I could be wrong, but pies that we know today all came from somewhere - someone's Grandma's tried and true stuff.

First of all, this the absolute best baking site ever. I have made this lemon curd and it is outstanding. I know you already have some but wanted to show you a comparison. If you'll look at the ingredients and directions on both of these sites for the pie and the curd, you'll notice they are exactly the same. Moral of the story, go ahead and use what you already have for your filling. I trust this site completely. Everything I have made from it has been excellent. Browse around the next time you're looking for something to bake. Awesome. By the way, I tried tons of recipes for lemon curd before I finally found this one. What a find.

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To be perfectly honest, I have always made mini lemon meringue pies like that - I never consulted a recipe, I just knew how to make lemon curd and meringue and put them together in mini graham cracker crusts and baked until browned.

That said, I just looked up a lemon meringue pie recipe and see the difference. The pie filling is a more stiff product and won't ooze away when sliced. Lemon curd will settle and follow the path of least resistance once the pie has a slice removed. Mind you, it won't go shooting out of your pie, but it won't stand proud on a plate.

For mini pies, where everything is eaten in one go, you are fine. For a full-sized pie, it looks like the thicker filling is there for a reason.

While I haven't made lemon meringue pie, I am under the impression that they are both made with lemon curd and you could use your already made one as the pie filling with minimal adjustments to the recipe. (Assuming your lemon curd is cold, and the one with the pie is assuming it's hot, there will be changes with baking times or whatever)

You could, but I think the lemon curd has a lot more fat in it than regular lemon pie filling, which is thickened with cornstarch and just has a little bit of butter in it. Considering the ingredient cost of lemon curd, I think I would go ahead and make the filling.

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