I used a recipe once (only once) that called for whole eggs. I had my doubts, but it was from a well-known Swiss pastry chef, so I figured he knew what he was doing. curd was quite thin because of the egg whites, which are 90% water. I saved it by adding several more yolks, but never used the recipe again.
It would likely be edible but the consistency would be very different, maybe much stiffer. I doubt if you can get an identical custard like texture if you use whole eggs due to the protein in the egg whites. Egg yolks are mostly fat.
If you think the people who will be eating the pie might enjoy a non-standard lemon pie texture, go for it.
You also have the option of using some whole eggs and some yolks. For some preparations this can work (I do this for pasta dough occasionally). For some preparations this won't succeed. But it is best to expect some sort of change. Whether you end up liking it will be your call.
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If you think the people who will be eating the pie might enjoy a non-standard lemon pie texture, go for it.
You also have the option of using some whole eggs and some yolks. For some preparations this can work (I do this for pasta dough occasionally). For some preparations this won't succeed. But it is best to expect some sort of change. Whether you end up liking it will be your call.
Best of luck.