No reason to be embarrassed, M! Reducing sugar can be quite tricky, even for the most experienced bakers. While we haven't experimented with reducing sugar in this particular recipe, we suspect you're right to be cautious, as the sugar in an egg-based filling like this plays an essential role. Our recommendation would be to attempt just a small reduction in sugar - say 10% - and see how that works before going any higher. We suspect it won't work well to reduce by any more than 25%, but you're certainly welcome to experiment as far as you're comfortable. Do let us know what you find if you do! Mollie@KAF

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