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Ingredients

Serves 8 to 10

• 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

Description

At Once Luscious And Airy, Indulgent And Light, This Pretty Pie Is A Delicious Study In Contrasts. The Crisp, Buttery Shortbread Crust Is Topped With An Ethereal Chiffon -- A Mousse-like Filling With Citrus Flavor That\'s Surprisingly Bright Given The Pie

Martha Stewart