I made Chef Meg's Lemon-Berry Tartlets for Mother's Day, just as specified in the recipe with one substitution. I used Spenda in the Raw to substitute for sugar, as I am a borderline diabetic and avoid sugar. I used 4 Tbsp of Splenda in the Raw to sub for the 4 Tbsp of sugar in the Lemon curd and the Lemon curd came out extremely sour, as if I had not used any sweetner. What went wrong?
I watched the video on making the tartlets to see if I did anything else differently, but it was all the same. Also, I made lemonade using the Splenda in the Raw and it was fine. I'm Bewildered!