1 (14.1-oz.) package refrigerated piecrusts
1 1/2 cups sugar
1 tablespoon all-purpose flour
1 tablespoon plain yellow cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
2 teaspoons tangerine or orange zest
1/3 cup fresh tangerine or orange juice
1 tablespoon lemon juice
4 large eggs, lightly beaten
Garnishes: sweetened whipped cream, tangerine slices $
1. Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.
2. Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.
3. Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.
Serves 6 to 8.
~~Southern Living, FEBRUARY 2012~~