@Sheena I don't always put in the peel (depending on if I'm in a hurry or what I'm doing with the curd), so I don't think that's it either. Maybe it has to do with how long the lemons have been on the tree or something like that -- maybe there is something in the lemons that some people can taste when the concentration hits a certain threshhold. All I know is sometimes I taste it, and sometimes I don't. I am a texture gal, so I love the zest. The curd will create quite a punch without it. But, if you want more, the addition of lemon powder or lemon oil to suit your taste buds would be fine, too. Elisabeth

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