Tangerine Chiffon Pie

• 2 cups store-bought tangerine-orange juice blend
• 3 cups finely ground store-bought shortbread cookies (about 12 ounces)
• 5 teaspoons finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 teaspoons unflavored gelatin
• 4 large eggs, separated, room temperature
• 1/8 teaspoon cream of tartar

1. Preheat the oven to 350F.
2. 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.
3. Remove from heat; set aside.
4. Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined.
5. With processor running, add melted butter; process until combined.
6. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate.
7. Bake until golden brown, about 15 minutes.
8. Transfer to a wire rack to cool completely.
9. Put lemon juice into a small bowl.
10. Sprinkle with gelatin.
11. Let soften 10 minutes.
12. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan.
13. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil).
14. Remove from heat.
15. Add gelatin mixture, and whisk until gelatin has dissolved completely.
16. Transfer gelatin mixture to a large bowl.
17. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
18. 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.
19. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form.
20. Fold egg-white mixture into gelatin mixture in 3 batches, folding until just combined after each addition.
21. Pour into cooled crust.
22. Refrigerate until set, at least 2 hours or overnight, before serving.

storebought, ground storebought, lemon zest, sugar, unsalted butter, unflavored gelatin, eggs, cream of tartar

Taken from www.epicurious.com/recipes/food/views/tangerine-chiffon-pie-393037 (may not work)