I asked my sister to bring a lemon tart for Easter (she's the baker, I'm the cook). She says she's up for it, but whenever she makes a lemony dessert (tart, curd, meringue pie), the lemon always ends up with a metallic taste. Now that she mentions it, I have to agree. Is it because she uses metal pans and bowls? Is the acid in the lemon reacting with the eggs? Does anyone have any clues how she can avoid this?