I’m not sure if this recipe was doomed from the start – it’s a pie that’s got whole, thinly sliced Meyer lemons in the filling. That filling is given a boost from eggs and sugar, but no one who tried this pie liked it. It could have been my decision to use rapadura sugar instead of regular granulated sugar. The rapadura has a very distinct flavor and is an un-appetizing shade of brown, which didn’t help. We didn’t even like this enough to make me think I could make it work with another iteration – I think I’ll save my Meyer lemons for something better.

• Shaker Lemon Pie (Serious Eats)