Mix gelatine, 1/2 cup sugar and salt in saucepan. Divide eggs; beat egg yolks with milk and stir into gelatin mixture. Stir over low heat until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat and chill, stirring occasionally, until thick enough to mound slightly when dropped from a spoon. Stir in lemon juice, lemon peel, and tangerine peel. Peel tangerines and separate into sections. Remove white stringy portion, seeds, and membranes. Cut into small pieces. Add diced tangerine sections. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff. Fold into tangerine mixture; fold in whipped cream. Turn into baked pastry shell. Chill until set. Garnish, if desired, with whipped cream and tangerine sections. Makes 6 to

8 servings.

Central Market Recipes Austin, Texas

Mm Format by John Hartman Austin, Texas