Is there any reason I can't make a Meyer lemon curd without adding sugar. Is the sugar doing anything structural or is it just taste? Should I adjust the number of eggs?

  • Have you ever eaten a lemon? – Doug Apr 4 '15 at 20:18
  • @Doug : Meyer lemons are sweeter than other varieties of lemon, and I personally like tart things. If I had a source of Meyer lemons, I'd be willing to try it. – Joe Apr 5 '15 at 2:28

Sugar acts as a stabilizer in the heating process of eggs. It acts as a bit of "insurance" to keep the eggs from curdling under the moderate heat during the cooking process. It is a necessary component in making citrus curds.

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