Yes, sassakwas, I measure everything out ahead of time and place it on the counter in order of addition to the recipe, but the trick is to remember to put it in! Twice now, I've left the lemon juice out of the lemon pie filling. The first time it was a lemon truffle pie where part of the lemon filling is mixed into a cream cheese/almond bark mixture that is spread over the bottom of the crust with the lemon filling on top. The beautiful pie was all assembled and I was cleaning up when I saw the measuring cup of lemon juice waiting patiently by the stove. I carefully scraped the lemon layer off then the cream cheese layer and estimated how much lemon juice to add to each layer before reassembling. Now I always taste the filling before assembling the pie! There's no substitute for that strategic taste, I'm with you there. Saves a LOT of problems. Susan

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