I've been wondering if I'm alone in this:
I've tried hundreds of different recipes to make lemon curd and I haven't been able to find one where the egg flavor doesn't overpower the lemon flavor on the finished product.
A neighbor gave me a bunch of beautiful lemons and I want to make a lemon meringue pie but I don't want the filling to taste eggy.
Could somebody help with an idea to avoid that?
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