Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.
This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Pie might be the most versatile of life's treats. A light, buttery crust has proven itself worthy of virtually every filling from sweet chocolate and tart blackberries to savory meat and potatoes -- and we're still discovering new ways to enjoy it. To celebrate Pi Day (March 14 = 3.14, the number represented by the pi symbol), we rounded up the ultimate compendium of this beloved baked good to ensure a slice that will suit every palate.
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com). That step is optional, though -- the pie is terrific without it, too. Note: the total time for this recipe includes making the dough, cooling, and chilling.