In article >, Andy > wrote:

> Another mention, the more you take away and depending on the size of the
> pie plate, the shallower the pie will be. Probably not by much though. Or
> use a smaller diameter pie plate?
>
> Maybe the sugar measure is deficient?

I checked with the cook! This recipe was for 2 teaspoons of zest, but
it was tightly packed. That is the most likely source of the extra
tartness.

Going from 1/2 cup to 1/3 cup is a reduction of 1 1/3 ounces.

The pie was sweet enough. Do you think more sugar would reduce the
sense of tartness?

Fred