I'm making a lemon tart this afternoon (Stephanie Alexander's recipe) and I have a heap of meyer lemons so I'm planning to use those. I know they're slightly sweeter/less tart than regular lemons so I'm wondering if I should use less sugar? I know with baking it's such a science, I don't want to screw up the recipe by not putting enough sugar in the filling.
I know what you mean about the science of the recipe, but I think the sugar in this case is less about chemistry and more about taste. It's essentially a lemon custard and regular custard would not have that much sugar and it still sets.
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