Reader Jack wants to know if lemon curd is the same thing as lemon meringue pie filling. The answer is yes, more or less. Spreadable curd recipes tend to be a bit sweeter and more lemony, since they’re used as condiments. Also they lack cornstarch, which is a common addition to lemon meringue pie filling for the simple reason that it both thickens and provides a little added insurance against over-baking, cracking and weeping. And I suppose if you want to get technical about it, lemon curd is a “stirred” custard whereas lemon meringue pie filling is a ‘baked or “still” custard. Hm…guess they’re more different than I originally thought. I’m addicted to both.