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That's a very good question. Actually, lemon curd is a lot like lemon pie filling, but there are some important differences. It's much more tart -- less sugar and more lemon (juice or zest). Also, it does not contain a thickening agent like corn starch or flour -- it relies on lots of egg yolks instead. Because of that, it would not make a very good lemon pie because it would be too runny. Lemon curd is commonly used in tarts and as a filling for layer cakes. A tart shell is not as deep as a pie shell so the filling doesn't need to "stand up."

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