Tangerine Chiffon Pie

READY IN: 30mins
Recipe by Chef mariajane

At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon - a mousse-like filling with citrus flavor that's surprisingly bright given the pie's pale sunshine color. Cutting through the soft chiffon can pose a challenge. For a clean-edged cut, dip a sharp knife into a bowl of warm water and wipe dry after cutting each piece. The heat will help to create a perfect slice every time. Another great from Martha.

Top Review by godbreathed01

Hi Mariajane I chose this recipe because we have lemon, tangerine (actually mandarin) and orange trees in our yard. I simply juiced and strained them before reducing. I had never done a reduction before and was a little concerned. It is amazing how it concentrates the flavors. Very rich. This is a very nice recipe: delicate, smooth and a bold citrus flavor. I also made my own shortbread for the crust. Used a combination of recipes from Zaar and AllRecipes as not just one seemed to suit. I gave it 4 stars because, at least for me, it took much longer than the 30 min prep time posted. But that said, it was very fun to make with so many different techniques to put together. Delicious to serve at a family dinner where we all love citrus. A very nice alternative to lemon merengue pie. Thanks Judy in WA

Ingredients Nutrition


  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-white 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.

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