Tangerine Meringue Pie Recipes

TANGERINE CHESS PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches; unroll on lightly floured surface. Stack crusts; roll into12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
• Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
• Bake 40 to 45 minutes or until center is set, covering edges with foil after 20 minutes of baking to prevent excessive browning. Cool on cooling rack 1 hour. Garnish, if desired. Store covered in refrigerator.

NOT YOUR USUAL LEMON MERINGUE PIE

Steps:

• Bring about 1-inch of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan with the bowl's base above the simmering water (pour out some of the water if necessary.) Cook, whisking occasionally, until the mixture is thick and custard like, about 15 minutes. Remove the bowl from the heat and stir in the butter. Let cool, cover, and refrigerate overnight. Squeeze a dab of meringue on each of 8 plates and press one phyllo triangle down on it. Spoon a heaping tablespoon of lemon curd in the center, then pipe on some meringue. If possible, brown the meringue with a blowtorch. Place another phyllo triangle on top and repeat, topping off with a final phyllo triangle. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.
• In a mixer fitted with a whisk attachment (or using a hand mixer) and a clean dry bowl, whip the egg whites until soft peaks form. Add the brown sugar and continue whipping until stiff and glossy, about 30 seconds more. Gently spoon meringue into a pastry bag fitted with a plain tip.
• Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with melted butter. Sprinkle evenly with 2 tablespoons of the sugar and then place another sheet of phyllo on top. Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, and brush with melted butter, and sprinkle with sugar. Repeat on another sheet pan with remaining 3 sheets of phyllo, butter, and sugar. You should have 2 stacks of phyllo dough, each 3 sheets thick. With the tip of a sharp knife, cut each stack into 12 triangles. Cover both stacks with parchment paper. Place one of the pans on top of the other to weight it down. Then place another empty sheet pan on the very top (this is to keep the phyllo from buckling during baking). Bake 10 to 12 minutes, until the phyllo is golden brown. Remove the whole stack of sheet pans and let cool (do not unstack the pans).

TANGERINE CHIFFON PIE

Steps:

• 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.

TANGERINE MERINGUE PIE

Steps:

• MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• Gradually add the tangerine juice and water, whisking until smooth.
• Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a medium-size bowl, lightly beat the eggs with a whisk.
• Gradually whisk in the remaining 1/4 cup sugar.
• Stir a small amount of the filling into the egg mixture to temper them.
• Then add the yolk mixture to the saucepan, blending the mixtures together.
• Be sure to reach into the crease of the pan.
• Slowly cook the filling until it is thick, about 1 minute longer.
• Whisk briefly to smooth the filling, but DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• Pour the filling into the baked pie shell.
• MAKE THE MERINGUE: Preheat the oven to 350 degrees.
• Position the oven rack to the lower third of the oven.
• In a small bowl, combine the sugars.
• Set aside.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry.
• Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• Bake the pie for 15 minutes or until lightly browned.
• Cool the pie away from drafts.
• Do not cut the pie until it is almost cool.