Yay! I don't quite remember just how sour it is, but it is definitely more sour than the original recipe.

Also also, I altered the original by adding more lemon juice and cutting down the sugar. The first time I made it, I just added more lemon juice, and the curd was a little too watery, so I don't know. Maybe adding even more juice and cutting even more sugar? I am not quite sure how the science works...