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Meringue Crust:
4 egg whites
½ teaspoon cream of tartar
Pinch of salt
¾ cup granulated sugar

â…“ granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1½ cups tangerine juice (not from concentrate)
Juice from one lime
4 egg yolks
3 ounces margarine
½ cup whipped cream topping

Garnish Topping:
Whipped cream topping
Tangerine zest strips or sections (fresh is best)
Chocolate leaves (optional)


Preheat oven to 275 degrees. Generously grease a 9” glass pie plate. Combine egg whites, cream of tartar and salt. Beat until egg white stand in soft peaks. Slowly add the sugar, continuing to beat until stiff peaks form. Spread egg white over bottom and sides of the prepared pie dish, making the edges about 1” thick and building them slightly over the rim. Bake until golden brown and firm, about 1½ hours. Turn off the oven and let crust cool completely in the oven, with the door ajar. In a saucepan or double boiler, stir together the granulated sugar, cornstarch and salt. Add juice and mix well. Place over moderate heat and stir constantly until mixture thickens and boils, for 10 to 12 minutes. Remove from heat, add the egg yolks and whisk until blended. Bring back to a boil, stirring constantly for 5 minutes. Add margarine and tangerine zest. Cool to near room temperature and fold in whipped cream topping. Pour into pie dish. Chill briefly, garnish and serve.

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