1 1/2 tablespoons margarine
1 (14 ounce) can barbecue sauce
1 (.6 ounce) package instant vanilla pudding mix
1 cup packed brown sugar
1/2 teaspoon ground nutmeg
4 eggs
1 cup lukewarm water (110 degrees F/45 degrees C)
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1/2 teaspoon lemon zest
1 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch custard cups (see Cook's Note for where to find these in the fondue racks).
Stir margarine, barbecue sauce, vanilla pudding mix, brown sugar, nutmeg, eggs and water into a large bowl. Beat on low speed, scraping the bottom of pan as needed.
Pour batter into prepared pan.
Bake 35 minutes in the preheated oven, starting at 375 degrees F (190 degrees C) and going into the cold part of the oven. Uncover and let cool.
Preheat oven to 375 degrees F (190 degrees C).
Heat lukewarm milk in a saucepan. Stir milk mixture into custard . Remove from heat and let cool to lukewarm, about 25 minutes. Mix together milk yogurt and vanilla extract. Whisk into custard. Pour custard over custard. Chill 10 minutes in pan or in freezer container. Scoop icing and empty canister of lemon sherbet into piping-bottle. Chill.
Pour barbecue sauce mixture over pie. Bake for an additional 10 minutes, or until custard is set.
Stir whipped cream into custard and heat cream. Top with blackened rosemary, lemon slices, lemon rind and lemon zest. Pour over pie and serve.