TANGERINE CHIFFON PIE
Steps:
- Preheat the oven to 350°F. Boil the tangerine-orange 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 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 mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight, before serving.
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Muhammad Noman
[email protected]This pie was a disappointment. The filling was too runny and the crust was too dry.
mona khan
[email protected]I would definitely recommend this recipe to anyone who loves tangerines or chiffon pies.
lo dasso
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
Natasa Novakovic
[email protected]This pie is perfect for a summer party. It's light and refreshing, and the tangerine flavor is so summery.
great imagery
[email protected]I'm not really a baker, but this recipe was easy to follow and the pie turned out great. I'm definitely going to make it again.
Katty Mayter
[email protected]This pie was a lot of work to make, but it was worth it. It was absolutely delicious and everyone loved it.
Mercillin Geises
[email protected]The filling was a bit too runny for my taste. I think I would cook it for a little longer next time.
A'Yana Brady
[email protected]I had some trouble getting the pie crust to turn out right. It was a bit too dry and crumbly.
Muhammad Arshad
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Amjad Ali Buttar
[email protected]I'm not a huge fan of chiffon pies, but this one was really good. The filling was light and fluffy and the tangerine flavor was perfect.
Shaffina
[email protected]This pie is a great way to use up leftover tangerines. I had a bunch of tangerines that were about to go bad, so I decided to make this pie. It was a great way to use them up and the pie was delicious.
Aborisade Oyindamola
[email protected]I followed the recipe exactly and my pie turned out perfectly. I was so happy with the results and I will definitely be making this pie again.
Almighty Make me fine
[email protected]This pie was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious pie that everyone enjoyed.
Kugonza Mugisa
[email protected]I made this pie for my family and they all loved it. Even my picky kids went back for seconds.
Karina McCabe
[email protected]This pie is the perfect dessert for any occasion. It's light and refreshing, but still has a rich and decadent flavor.
Philamenia Gerwer
[email protected]I love the combination of flavors in this pie. The tangerines add a lovely tartness that pairs perfectly with the sweet filling.
Duayy Kiki
[email protected]This was my first time making a chiffon pie and I'm so glad I tried this recipe. It was surprisingly easy to make and the end result was stunning.
Ronda McCoy
[email protected]I've made this pie several times now and it always turns out perfect. The recipe is easy to follow and the results are consistently delicious.
Shehzad baloch007
[email protected]This pie was a huge hit at my last dinner party! Everyone raved about the light and fluffy texture of the chiffon filling and the perfectly balanced tartness of the tangerines.