I had the best lemon tarts in Paris from the Poujourain bakery. The lemon curd filling was lemony and not too sweet. It did not have lemon zest in it, which was good for me since I don't like lemon zest. I have been looking for recipes for lemon curd. Some use whole eggs and other use only the yolks. I am interested in understanding how this affects the final product. Thanks in advance.