FRESH TANGERINE CHIFFON PIE
2 cups Perricone Farms’ tangerine juice
4 cups shortbread cookies
5 tsp lemon zest
3 Tbsp Perricone Farms’ lemon juice
1 cup sugar
¼ cup unsalted butter, melted
2 tsp unflavored gelatin
¼ tsp cream of tartar
4 large eggs, separated at room temperature
Preheat oven to 350° F.
Boil tangerine juice in a saucepan over medium-high heat for up to 20 minutes until reduced to 1 cup. Set aside.
Combine shortbread cookies, 1 Tbsp lemon zest and ¼ cup sugar into food processor, pulse until thoroughly mixed. Add melted butter to running food processor until combined. Press cookie mixture evenly into the bottom, sides, and rim of a 10-inch pie pan. Bake for 15 Bake or until golden brown. Set aside to cool.
Place lemon juice and gelatin into small bowl and let soften for 10 minutes.
Meanwhile, whisk together egg yolks, ½ cup sugar, the juice reduction and remaining 2 tsp lemon zest in a saucepan. Cook over medium-low heat, stirring constantly until thickened. Do not let it boil. Remove from heat. Add lemon juice-gelatin mixture and whisk until gelatin is completely dissolved.
Transfer egg yolk-gelatin mixture to bowl and refrigerate for 25-30 minutes. Stir occasionally until thick.
Place egg whites and cream of tartar into a clean, glass bowl and beat until soft peaks form. Gradually add remaining ¼ cup sugar, beating until stiff peaks form. Fold this egg white mixture into the now cooled egg yolk- gelatin mixture in 4 batches. Fold until just combined for each batch. Pour into cooled crust and refrigerate until set, 3 hours or up to overnight.