Just tried out a Meyer lemon curd from Ideas in Food cookbook last night. Followed the recipe very closely, which instructs to blitz sugar, cayenne, 4 eggs, juice and zest of 4 Meyer lemons, cook in a ciculating bath at 167F for 30mins, blitz and add in cubed butter. Loooks great and tastes great except for a slightly tannic twinge. Any ideas why this would happen? Possible I just got a little bit of pith in?