Tangerine Chiffon Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 cup tangerine juice (store-bought)
• 1 cup orange juice (sore-bought)
• 3 cups finely ground shortbread cookies (store-bought)
• 5 teaspoons lemon zest, finely grated
• 3 tablespoons fresh lemon juice
• 1 cup sugar
• 1/4 cup unsalted butter, melted
• 2 teaspoons unflavored gelatin
• 4 large eggs, separated, room temperature
• 1/8 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350°f boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18-20 minutes. remove from heat; set aside.
• 2 pulse cookies, 1 tablespoons lemon zest, 1/4 cup sugar in a food processor until thoroughly combined. with processor running, add melted butter; process until combined. press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. bake until golden brown, about 15 minutes. transfer to a wire rack to cool completely.
• 3 put lemon juice into a small bowl. sprinkle with gelatin. soften for 10 minutes. meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. cook over medium-low heat, stirring constantly, until thickened, about 10 minutes. (do not let boil). remove from heat. add gelatin mixture, and whisk until gelatin has dissolved completely.
• 4 transfer gelatin-egg yolk mixture to a large bowl. refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon surface, 25-30 minutes.
• 5 put egg whites and cream of tartar into the borwl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. fold egg- mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. pour into cooled crust. refrigerate until just set, at least 2 hours or overnight.