Servings: Makes 1 9-inch pie
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup fresh tangerine juice (4 to 6 tangerines)
- 4 large egg yolks (whites reserved for meringue)
- 1 teaspoon finely grated tangerine rind
- 1/4 cup (1/2 stick) unsalted butter , melted
- 4 to 6 large egg whites (use more for a higher meringue), room temperature
- 1/2 cup sugar
Preheat oven to 425°. Prepare pie crust and refrigerate 30 minutes. Line crust with wax or parchment paper; fill with dried beans or pie weights. Bake until edges turn light brown, 8 to 10 minutes. Remove crust from oven; remove paper and pie weights. Reduce oven temperature to 350°, return crust to oven and bake until crust turns golden brown, about another 5 minutes. Remove to a wire rack; let cool.
To make filling: In a large saucepan, combine sugar, cornstarch and salt. Gradually whisk in tangerine juice until smooth. Whisk in egg yolks until thoroughly combined. Stir in tangerine rind and butter. Over medium heat, cook mixture, whisking constantly, gradually reducing the heat as filling begins to bubble and thicken, 8 to 10 minutes. Remove from heat; pour hot filling into pie crust. Set aside.
To make meringue: In a medium bowl, using an electric mixer, beat egg whites on medium speed until foamy. Add sugar 1 tablespoon at a time, beating on high speed after each addition until dissolved. Continue to beat on high until egg whites form shiny, stiff peaks. Mound meringue in center of the pie; spread it so that it evenly touches the inner edge the crust. Using a spoon, create peaks and valleys in the meringue. Place pie in oven; bake until peaks are nicely browned, 8 to 10 minutes. Remove to wire rack; let cool 1 hour. Refrigerate at least 3 hours before serving.