"My variation on his equipment is using a standard Lodge brand large cast-iron skillet and dutch oven. The roast goes in the skillet, and the dutch oven is the lid. It's not a tight fit, and I don't think that's desired anyway. The heavy cast iron makes a very good way of making the heat consistent around the roast, and I bet it's equal to the clay flower pot. The spouts on the dutch over and skillet make a convenient recess to run the probe's cable.

Once the roast is done, the skillet is a better vessel for doing the pan sauce than a Pyrex dish, IMO. I worry less about shattering it.

"I honestly don't see the issue people are having with runny consistency. It's custard/pudding. Cook until the starches have properly taken in the moisture and the eggs in the custard have set. If your eggs are too small, add another yolk or two. If it still isn't set, add more cornstarch. Like flour, corn starch is subject to variation in density.

As for the bits of lemon zest someone complained about, use a fine microplane and the zest will be very tender and light. You will hardly notice it. If anything it adds a very subtle, fine texture IMO.

This recipe is great I think.

Now if I can just fix my weeping... My meringue's weeping. :-)