After first reading ALL of those instructions for the custard of the pie it did seem difficult! But now that I am finished, I would make this pie again if Justin likes it!
I have the pie crust cooled and the lemon custard is chilling in the fridge. If you have all of your ingredients measured out before you start it goes smoothly. The tempering of the eggs sounds intimidating but goes quickly. I remember my mom making a homemade chocolate pie that you had to temper the eggs. I believe after you do it once, it’s like making the yogurt was at first when we started it, and was easier the more we did it once we knew what we were doing.
I’ve made Merigue before do that should go ok. Will let you know how the taste testing goes! He can’t wait! That’s what makes it all worth while! And the big hug I got when he saw I was making it! 🙂