Lesley

July 6, 2009 at 9:57am

How about a lemon filling? Do you have a recipe on the site somewhere that would work, or could I use commercial lemon curd? Lesley, that's an interesting question. The filling for our Classic Lemon Meringue Pie would be what you're looking for, but it's cooked, not baked; I'm not sure what would happen if you cooked the filling, then used it to fill the turnovers. Would the further baking liquefy it? I don't think so, but can't be quite sure... PJH
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