Ingredients
- 1 Pie Shell
- 1 T Lemon Curd (opt)
Filling
- 4 Tbsp unflavored powdered geletan.
- 3 tsp Lemon Juice or Citric acid
- 1 3/4 C Granulated Sugar
- (4 C 3 T) and (1/2 C) of water
Meringue
- 4 Egg Whites
- 1/2 tsp cream of tarter
- 1 cup Granulated or Powdered Sugar
Garnish
- Lemons, Limes, and Blood Oranges (about 4 each)
- 2-3 Cups simple Syrup
- Water for Blanching.
Procedure
Step 1: The Crust
The beginning of any pie is the crust, (obviously), either use your favorite recipe or if your so inclined buy one from the store. For aesthetic I added the zest of each of the fruits in the recipe. this gave the crust a nice speckled appearance. Next you will need to blind bake the shell as the filling will be cold. Dock (poke) the bottom of the crust with either a fork or small knife, cover with parchment paper and place about a handful of pie weights or similar such as beans. This will stop the pie crust from puffing up but still allow it to brown. Bake the pie for 30 minutes in a 400F/200C degree oven or until light golden brown. Take out of the oven and let cool. Once it is cooled take about 1 Tb of Lemon curd and spread it along the bottom of the Pie Crust to seal it.Step 2: The Filling
To start the filling you will need to bloom the gelatin, add 3 tbsp of granulated sugar and the 1/2 C of water to the gelatin and let it sit this will help it activate think of it like how you 'feed' the yeast at the beginning of bread baking. Next add the rest of the sugar to half of the water and let it come to a near boil. Add the gelatin to the water mixture and stir to dissolve. After the gelatin is fully dissolved add the flavorings and the rest of the water. Once mixed take off heat and allow it to cool. Once mostly cooled add to the pie shell. The Citrus wedges should be added before or soon after you add the gelatin mixture so that they can be embedded into the jello. Making sure that the pie is level allow it to cool covered in your refrigerator until set. While its cooling work on the garnish and meringue. Step 3: The Fruit
Take the fruit and cut into 3 different types. 1. Segments which you will embed into the jello mixture make sure to remove as much of the fiber from these pieces as possible. 2. Slices, slice crosswise making circular pieces, remove any seeds, you will need about 8 slices of each ideally one for each slice, and 3. Strips, remove as much pith and flesh from your scraps and create rough juliennes. Proceed to candy the fruit first blanching and then boiling in simple syrup, Candying can be a finicky business but to things to remember. Use about half water and half sugar for the simple syrup and be patient it can take over 30 minutes to properly candy fruit. If possible candy the fruit the day before. To gild the lily consider coating the candied fruit with a large granule sugar such as sanding sugar. this will give it a nice appearance as well as additional sweetness. Step 4: The Meringue
The meringue is one of the easier parts of the recipe however make it near the end of your baking as the meringue can deflate before you are ready to use it. Add the egg whites and cream of tarter to a metal bowl, (plastic is porous and hold onto fats which will stop the meringue from forming) and whip with a hand or stand mixer or, (if your a masochist) by hand. your want it to form stiff peaks which means it will hold shape as you pull up. If you have a brulee torch you can spoon it onto the pie and toast it. If you don't there are a few extra steps. Add the meringue to a piping bag and pipe around 24 cookies onto a greased parchment baking sheet, if you have it a silicone baking sheet. (I definitely recommend it for meringue) and bake for around 15 minutes in a 400 degree oven or until golden brown. Take out and let cool. Step 5: Assembly
Once the gelatin has set and you have finished making the garnish and meringue it is time to assemble. Now their are two way to assembly, If your candied fruit is a bit soft place them first on the pie and then add you meringue. However if your candied fruit is stiffer and able to form twists then put the meringue down and then add one twist of each type onto the pie so that every slice will have one twist of each fruit. Sprinkle the strips on the pie.Step 6: Enjoyment
Slice and Enjoy, I made a few mistakes creating this pie but I hope that you can enjoy the effort. Comment down below if you try the recipe and any substitutions or thoughts you had on the recipe thanks for reading.
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