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24/06/2011, 12:49 PM
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#1
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Posts: 22,545
Joined: 15-May 07
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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.
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25/06/2011, 07:10 PM
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#2
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Posts: 3,254
Joined: 13-September 05
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You lucky thing having Meyer Lemons!
I would say definitely yes, reduce the sugar. Add half of what is required, taste then adjust. 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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