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Gallery Tangerine Chiffon Pie Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 cups store-bought tangerine-orange juice blend 3 cups finely ground store-bought shortbread cookies (about 12 ounces) 5 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice 1 cup sugar 1/4 cup (1/2 stick) unsalted butter, melted 2 teaspoons unflavored gelatin 4 large eggs, separated, room temperature 1/8 teaspoon cream of tartar

Gallery Tangerine Chiffon Pie

Recipe Summary Servings: 10

Tangerine Chiffon Pie

Tangerine Chiffon Pie

Tangerine Chiffon Pie

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2 cups store-bought tangerine-orange juice blend 3 cups finely ground store-bought shortbread cookies (about 12 ounces) 5 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice 1 cup sugar 1/4 cup (1/2 stick) unsalted butter, melted 2 teaspoons unflavored gelatin 4 large eggs, separated, room temperature 1/8 teaspoon cream of tartar

Directions

Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.

Pulse cookies, 1 tablespoon lemon zest, and 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.

Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 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.

Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.

Put egg whites and cream of tartar into the bowl 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-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.

Reviews (6)

 Add Rating & Review     8 Ratings   5 star values:        5    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (6)

Add Rating & Review     8 Ratings   5 star values:        5    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 5 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 5 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 5 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 5 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       12/19/2018   I’ve made this pie many times and it always gets rave reviews. I often use Jumex Coconut-Pineapple or Guava Nectars (sometimes combining them) and my own pie crust recipe but always topped with dollops of whipped cream. Great light dessert that is a perfect end to any meal.  

Martha Stewart Member     Rating: Unrated       03/09/2012   This online recipe is missing: 4 eggs, separated, at room temperature. From the April 2006 MSL.  

Martha Stewart Member     Rating: Unrated       03/06/2012   The missing ingredient in this recipe: 4 eggs, separated, at room temperature From MS Living April 2006.  

Martha Stewart Member     Rating: Unrated       07/03/2011   The recipe calls for eggs but they are not listed in the ingredients; therefore, I do not know how many to use  

Martha Stewart Member     Rating: Unrated       05/16/2011   So I actually made this recipe, despite the initial mistake omitting eggs from the ingredient list. The pie turned out great, but this is not a good recipe. I felt like I made a huge stack of dirty dishes for one simple pie, soI think with practice I will be able to streamline the steps. It makes way too much crumb for a 10" pie crust, so I moved up to 11" and still had crumbs leftover. Had to use more butter, too.I used 4 eggs, and the filling was firm, but a little low in the bigger pan.  

Martha Stewart Member     Rating: Unrated       05/15/2011   How many eggs and how much cream of tartar? They are in the directions, but not the ingredient list. Very sloppy proof-reading by someone .....

    Martha Stewart Member

    Rating: 5 stars 12/19/2018

I’ve made this pie many times and it always gets rave reviews. I often use Jumex Coconut-Pineapple or Guava Nectars (sometimes combining them) and my own pie crust recipe but always topped with dollops of whipped cream. Great light dessert that is a perfect end to any meal.

Rating: 5 stars

Rating: Unrated 03/09/2012

This online recipe is missing: 4 eggs, separated, at room temperature. From the April 2006 MSL.

Rating: Unrated

Rating: Unrated 03/06/2012

The missing ingredient in this recipe: 4 eggs, separated, at room temperature From MS Living April 2006.

Rating: Unrated 07/03/2011

The recipe calls for eggs but they are not listed in the ingredients; therefore, I do not know how many to use

Rating: Unrated 05/16/2011

So I actually made this recipe, despite the initial mistake omitting eggs from the ingredient list. The pie turned out great, but this is not a good recipe. I felt like I made a huge stack of dirty dishes for one simple pie, soI think with practice I will be able to streamline the steps. It makes way too much crumb for a 10" pie crust, so I moved up to 11" and still had crumbs leftover. Had to use more butter, too.I used 4 eggs, and the filling was firm, but a little low in the bigger pan.

Rating: Unrated 05/15/2011

How many eggs and how much cream of tartar? They are in the directions, but not the ingredient list. Very sloppy proof-reading by someone …..

All Reviews for Tangerine Chiffon Pie

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All Reviews for Tangerine Chiffon Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest