Hello! I am a truly novice (and very embarrassed) baker. This article was super helpful. I would like to reduce the sugar in the Lemon Tart with Fresh Berries recipe for the filling by at least 50%, as I dislike very sweet flavors. (I eat gooseberries by the handful without puckering). I noted that this article cautions against lowering sugar that is combined with egg. Any thoughts on how I can reduce sugar without coming away with a rubbery tart? Thanks!!!

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