Quick Answer
You can substitute lemon pie filling for lemon curd in some recipes, but there are a few important differences to keep in mind. Lemon pie filling tends to be thicker and sweeter than lemon curd. The consistency may not work as well in recipes where you want a creamy, spreadable lemon curd. However, in baked goods like tarts, lemon pie filling can be used in place of curd. You may need to adjust the sugar in the recipe since lemon pie filling is quite sweet.
Lemon Curd vs Lemon Pie Filling
Lemon curd and lemon pie filling are similar lemon-based spreads, but they have some key differences:
Ingredients
| Lemon Curd | Lemon Pie Filling |
|---|---|
| Lemons | Lemons |
| Sugar | Sugar |
| Butter | Shortening or butter |
| Eggs | Eggs (sometimes) |
| Cornstarch or flour (optional) | Cornstarch |
As you can see, lemon curd relies on eggs and butter to achieve its smooth, creamy texture. Lemon pie filling uses more cornstarch and less butter and eggs, resulting in a thicker consistency.
Flavor
Lemon curd has a bright, tart lemon flavor balanced by sugar and richness from the butter and eggs. It tends to taste more strongly of lemon.
Lemon pie filling is sweeter and the lemon flavor is not quite as pronounced. It often contains extra sugar or corn syrup to achieve the right consistency for pie filling.
Texture
Lemon curd has a smooth, creamy, spreadable texture, similar to custard. It can be thin enough to drizzle or used as a tart filling.
Lemon pie filling is thicker with a consistency more like pastry filling. It is sturdy enough to pile into a pre-baked pie shell without being runny.
Uses
Lemon curd is most often used as a spread on toast, scones, or muffins. It can be swirled into yogurt or folded into whipped cream. Lemon curd is also used as a creamy filling in tarts, cakes, cookies, and other desserts.
Lemon pie filling has fewer savory applications. It is most often baked into pies, tarts, crisps, and other desserts rather than used as a spread. The thick consistency makes it ideal for mounding into a pie shell.
Substituting Lemon Pie Filling for Lemon Curd
When substituting lemon pie filling for lemon curd, there are a few important considerations:
Adjust Sugar
Since lemon pie filling is sweeter than lemon curd, you may need to reduce the sugar called for in the recipe. Taste the pie filling first. If it seems very sweet, cut back on the sugar by a tablespoon or two so the finished dessert is not overly sweet.
Account for Thicker Consistency
The thicker consistency of lemon pie filling may not work as well for recipes where you want a smooth, pourable lemon curd like for drizzling over scones or filling a custard tart. The pie filling is likely to be too stiff. Opt for lemon curd instead.
However, the thicker lemon pie filling can work great baked into crisps, tarts, and other desserts where you want the filling to mound and hold its shape. The pie filling will create nice tall, sturdy layers.
Add More Liquid If Needed
In some baked recipes, the thicker pie filling may create a too dry or dense result. If so, add a tablespoon or two of milk, cream, or lemon juice to thin it out to a more spreadable texture.
Adjust Baking Time
The increased thickness of the lemon pie filling may require a longer baking time to fully set in the oven. Watch carefully and be prepared to bake a few minutes longer than the recipe states to ensure the filling is set and not runny.
Let Filling Cool Completely
When using lemon pie filling in place of curd, make sure the filling is fully cooled before adding it to a recipe. Warm pie filling will be even thinner and runnier, while chilled filling will have a thicker, more stable consistency for baking.
Recipe Examples
Here are a couple recipes where lemon pie filling can successfully stand in for lemon curd:
Lemon Pie Filling Tart
– 1 pre-baked tart crust
– 1 cup lemon pie filling
– 1 cup heavy cream, whipped to soft peaks
Spread lemon pie filling into cooled pre-baked tart crust. Top pie filling with whipped cream. Refrigerate until ready to serve.
Lemon Pie Filling Fruit Crisp
Fruit Filling:
– 4 cups sliced strawberries, peaches, nectarines, etc.
– 2 tablespoons cornstarch
– 2 tablespoons sugar
Topping:
– 1 cup flour
– 1/2 cup old fashioned oats
– 1/2 cup brown sugar
– 1/2 cup cold butter, diced
– 1 cup lemon pie filling
Preheat oven to 375°F.
Toss fruit with cornstarch and sugar and arrange in 8×8 baking dish. In a bowl, mix flour, oats, and brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Spread lemon pie filling evenly over fruit. Top with oat topping.
Bake 35-40 minutes until fruit is bubbling and topping is golden brown.
When to Avoid Substituting Lemon Pie Filling
There are a few instances when lemon pie filling is not the best substitute for lemon curd:
– In cake, cookie, or cheesecake recipes where lemon curd is swirled into batter. The thicker pie filling may create tunnels or uneven texture.
– As a filling for crepes or profiteroles. Lemon pie filling is too thick for elegantly filling delicate crepes.
– As a topping for scones or biscuits. The pie filling does not spread or drizzle nicely.
– In frozen desserts like lemon curd ice cream. The pie filling may not freeze smoothly.
– In lemon curd bars or cookies. The texture and moisture content may be off.
– In lemon curd tarts made with fresh fruit. The juicy fruit may loosen the pie filling too much.
– As a filling for macarons. The moisture content of lemon pie filling makes it unsuitable.
Best Practices When Substituting
To ensure success when using lemon pie filling in place of curd, follow these tips:
– Check ingredients and avoid pie fillings with artificial flavors or low quality fats. Seek high quality versions made with real lemon juice and butter for best flavor.
– Make sure lemon is the predominant flavor rather than other fruits. Lemon-blueberry or lemon-strawberry pie filling won’t have the right lemon intensity.
– Refrigerate pie filling well before use so it firms up. Soft, warm pie filling will be runny when baked.
– Use pie filling in recipes calling for at least 1 cup of lemon curd to account for the thicker texture. Don’t swap in small amounts.
– In baked goods, spread pie filling onto other ingredients like fruit rather than mixing throughout batter to retain texture.
– Be prepared to tweak sugar, liquid, and bake times to account for differences from lemon curd.
Conclusion
Lemon pie filling can be used in place of lemon curd in many recipes, especially baked goods like tarts, crisps, and some cakes. However, the thicker, sweeter pie filling won’t work as well in delicate pastries or when you want a smooth, pourable consistency. Adjust sugar to taste, liquid to thin if needed, and baking times when using pie filling. Check that lemon is the main flavor and the filling is high quality. With a few tweaks, lemon pie filling can stand in for curd when you’re in a pinch. But for the best results, lemon curd is still the ideal choice when its bright flavor and creamy texture are desired.