Tangerine Chess Pie

• 1 (14.1-oz.) package refrigerated piecrusts
• 1 1/2 cups sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon plain yellow cornmeal
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 2 teaspoons tangerine or orange zest
• 1/3 cup fresh tangerine or orange juice
• 1 tablespoon lemon juice
• 4 large eggs, lightly beaten
• Garnishes: sweetened whipped cream, tangerine slices

1. Preheat oven to 450u0b0. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350u0b0.
2. Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.
3. Bake at 350u0b0 for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.

sugar, flour, cornmeal, salt, butter, orange zest, fresh tangerine, lemon juice, eggs, cream

Taken from www.myrecipes.com/recipe/tangerine-chess-pie (may not work)