2 1/4 cups white sugar
4 egg whites
2 teaspoons lemon zest
2 tablespoons orange extract
1 3/4 cups water
5 large baking cups pastry shells
1 (8 ounce) can frozen orange juice concentrate (e.g. Rapini), thawed
1 (8 ounce) package instant vanilla pudding mix
1 (5 ounce) package instant orange glaze (e.g. Lemon Drop)
8 scoops vanilla bean ice cream
Preheat oven to 350 degrees F (175 degrees C). Spread batter in the bottom of a 9 inch springform pan.
In a large saucepan, combine sugar, egg whites, lemon zest, orange extract, water, pastry shells and orange juice concentrate. Bring to a boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove from heat, and stir in pudding mix.
Place 32 1/2 cup whipped cream in bottom of 13-inch springform pan. Spread portions of cream over cake. Top with whipped topping, then cake and whipped cream. 300 degree F (150 degrees C) oven. Place pinkened cupcake tin on flat surface with rim cut so cake can sit upright. Press vanilla glaze over cake, covering completely. Press remaining orange juice in center of warmed cake. Reduce oven temperature to 350 degrees F (175 degrees C). Bake 30 to 40 minutes or until knife inserted in center comes out clean. Cool completely; frost pudding while at room temperature. Garnish each dish with orange glass ganache. Refrigerate 4 hours or overnight to allow frosting to marinate in refrigerator. Martyred oranges and garnish with orange slices and lemon zest. Freeze or store pie or candy. Refrigerate leftover pie.
In a large bowl, beat cream until stiff. Beat egg whites until soft. Gradually beat in lemon zest, working with one at a time. Continue to incorporate lemon zest into raspberry cream and vanilla-flavored gelatin mixture until no streaks remain. Mix together orange juice, orange glaze, lemon drop and orange frosting until well combined. Beat cream into chilled custard according to package directions. (Note: Extra lemon or lime juice can be added at no cost.