Tangerine Pie 4 egg whites 1/2 teaspoon cream of tartar & dash salt 1 cup sugar 1/4 cup cornstarch 1/2 cup sugar 1/8 teaspoon salt 1 1/2 teaspoons finely shredded Florida Tangerine Peel (set aside) 1 3/4 cups Florida Tangerine Juice 1/4 cup lime juice 4 beaten egg yolks 1 tablespoon butter 1/4 of an 8 oz container whipped dessert topping For pie shell, let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add cream of tartar and the dash salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Spread mixture over the bottom and up the sides of a very well buttered 9-inch pie plate. Bake in a 300 degree oven for 45 minutes. Turn off oven. Dry shell in oven, with door closed for 1 hour. For filling, in a medium saucepan combine cornstarch, the 1/2 cup sugar, and 1/8 teaspoon salt. Add tangerine juice and lime juice. Cook and stir until thickened and bubbly, then for 2 minutes more. Remove from heat. Stir in the 1-1/2 teaspoons tangerine peel and the butter. Transfer to a bowl; cover and cool 1 hour. Fold the 1/4 container whipped topping into the thickened mixture. Spoon into prepared pie shell. Cover and chill at least 2 hours. To serve, garnish with whipped topping.