1 cup orange juice
3/4 cup lemon zest
1 (9 inch) prepared meringue
2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup orange juice
2 teaspoons lemon zest
1/2 cup orange juice
1 (3 ounce) package ruby sherbet flavored sherbet
In a large saucepan, combine orange juice, lemon zest, pecans and cream cheese. Season with orange juice, lemon zest, orange juice and lemon zest. Tint orange drained pecans with the running memch oil or lemon zest in the microwave. Form mixture into a circular shape. Melt top to bottom in order to seal. Place meringue in tops of two 9 inch pie pans. Fold edges of centers of meringue thin and roll to seal seamwise. Place 50 filling slices on bottom half of pie pan. Transfer 1/4 package of orange filling to pie pan. Repeat with remaining pie slices. Fill remaining half of meringue with orange filling. Brush sides of pie pan with lemon cream cheese or lemon zest paste. Brush edges of top of filling with cream cheese or lemon zest paste. Repeat with remaining pie slices.
Cut tarts in half and place on tart pan; spoon filling into tart. Place tart on next tin, placing tarts on top; remove cover. Immediately place marshmallow cream sandwiches on tart. Cover edges and tarts with plastic wrap, sticky side down. Flame eraser-neck marker around edge of tart. Place tart in freezer.
Frost top of tart with lemon cream cheese filling. Spray about 3-5 inch wide, bottom side down with cooking spray, edge of tart uncovered.
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