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1
MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
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2
Gradually add the tangerine juice and water, whisking until smooth.
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3
Cook over medium heat, stirring constantly until the mixture comes to a boil.
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4
Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
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5
In a medium-size bowl, lightly beat the eggs with a whisk.
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6
Gradually whisk in the remaining 1/4 cup sugar.
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7
Stir a small amount of the filling into the egg mixture to temper them.
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8
Then add the yolk mixture to the saucepan, blending the mixtures together.
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9
Be sure to reach into the crease of the pan.
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10
Slowly cook the filling until it is thick, about 1 minute longer.
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11
Whisk briefly to smooth the filling, but DO NOT OVERMIX.
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12
Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
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13
Pour the filling into the baked pie shell.
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14
MAKE THE MERINGUE: Preheat the oven to 350 degrees.
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15
Position the oven rack to the lower third of the oven.
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16
In a small bowl, combine the sugars.
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17
Set aside.
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18
In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
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19
Add the cream of tartar and increase the mixer speed to medium-high.
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20
Beat until the egg whites form firm peaks, but are not dry.
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21
Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
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22
Beat the whites until thick and glossy, about 30 seconds longer.
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23
With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
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24
With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
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25
Swirl the meringue with the back of the tablespoon to form peaks.
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26
To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
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27
Bake the pie for 15 minutes or until lightly browned.
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28
Cool the pie away from drafts.
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29
Do not cut the pie until it is almost cool.
