Instructions: In a bowl, with a mixer on high speed, beat eggs and granulated sugar until well blended. Add 2 teaspoons tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat until blended. Pour into baked Cookie Crust.

Bake in a 325 degree oven until filling no longer jiggles in the center when pan is gently shaken, 30 to 40 minutes. Let cool completely on a rack, about 1 hour.

In a bowl, combine whipping cream, remaining 1 teaspoon tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just until cream holds soft mounds.

Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream evenly onto portions.

This recipe yields 8 to 10 servings.

Comments: Liz Strongman likes to end a rich holiday meal (for her family, its often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; chill airtight.

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