I keep reading about lemon curd is it just another name for lemon pie filling. 
Lemon Curd is a English Lemon Preserve. Usually used as filling in cakes or is very popular spread on hot buttered toast. Heres the recipe
Makes: 700 - 900g (1½ - 2lb)
4 medium Lemons
450g (1lb) Caster Sugar
225g (8oz) Butter
5 Eggs
Thinly peel the rind and squeeze the juice from the fruit.
Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
Keeps for 2 weeks or 4 weeks if kept in a refrigerator.
This is also delicious made with oranges
In a pinch, you can also buy it in a jar. It can be found in the grocery isle where jelly/jam is sold, I've also found it in the baking isles.
Another name is lemon butter if that helps
Sorry but they're not quite the same thing Curds, cheeses and butters are 3 different types of english preserves
Curd. This is a rich fruit custard of fruit puree cooked lightly with butter and eggs. It's storage life is short because of the ingreediants (about 4 weeks in a fridge)Ideal for spreading on bread curds also make delicious filling for tarts and cakes
Cheese. This is an old fashioned preserve which used to be served instead of the cheese course, hence it's name. It is served cut into slices with meat and bread. The fruit pulp is sieved then cooked with equal quantities of sugar. Due to the high sugar content fruit cheeses keep well for about 2 years and improve when kept for several months
Butter, This is similar to a cheese but with a softer spreading consistency like a curd. They keep 3-6 months but must be covered and stored carefully.
Old fashioned preserves are a hobby of mine. I'm lucky enough to live in an area where a lot of fruit grows wild and I learned at a very young age how to preserve them for use during the year. I don't use much of my produce nowadays but I do give lectures to local womens groups where I give tastings of the different types of preserves and usually give a few jars as raffle prizes
I keep reading about lemon curd is it just another name for lemon pie filling.
Lemon curd is nectar from the gods! 
Fold it into whipped cream or buttercream, eat it smeared on toast, use it as tart filling under a soft meringue......... yum yum yum.
I ran across this post and have a question> Can you freeze lemon curd?
I ran across this post and have a question> Can you freeze lemon curd?
Yes. Lemon curd freezes well. I usually put mine in a tupperware container with the lid on and it's fine
Thank you so much I wrote the recipe down. Caster sugar is very fine sugar I had to buy it in washington state non here in canada.
In the States I believe caster sugar is known as superfine sugar but I do stand to be corrected on this. If i don't have any in I just grind my ordinary sugar down in a blender. You can use granulated sugar as it is but it will take longer to cook
[quote="MissBaritone" Sorry but they're not quite the same thing Curds, cheeses and butters are 3 different types of english preserves /quote]
Thank you for your very detailed descriptions but here in Australia we substitue one for the other all the time.
You can substitute them but they're not quite the same thing and do have slightly different tastes
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