Tangerine Chiffon Pie

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.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.