Ingredients

Makes one 10-inch 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

　　

Step 1

Preheat the oven to 350°F. 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. Remove from heat; set aside.

　　

Step 2

Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.

　　

Step 3

Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.

　　

Step 4

Transfer gelatin mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.

　　

Step 5

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. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight, before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.