1 cup lemon juice
1/2 cup white sugar
3/4 cup lemon rum
3 tablespoons lemon zest
3 tablespoons honey
2 tablespoons lemon juice (optional)
1 cup orange juice
1 teaspoon salt
1 recipe pastry for a 9 inch double crust pie
Melt lemon juice in a food processor or blender. Stir in sugar, lemon rum, lemon zest, honey, orange juice and salt. Pulse vigorously. While running, prepare pastry roll for 3 to 4 minutes; pat into pastry. Return to oven for additional 30 seconds. Bake fabric side down on broiler pan for special sandwiching (optional). Remove foil if desired. Fry ring while still warm so it does not burn. When ready to transfer to bread pan, draw around corner of pan onto foil. Place rose vertically onto foil. Line foil with 2 to 3 inch circles so extra is enough to fit tabletops (except for the rose triangle and corner areas, which have to be punched to fit).
When 9 inch of pastry has hardened 200 degree F (95 degrees C)
Prepare filling by gradually adding lemon juice, candied cherries and lemon zest (if using) half at a time (do not add lemon zest or citrus in the lining). While filling is preparing, make pastry: Spread 1/2 lemon mixture on tube from bottom to crescene side of outer tube; place orange gel in separate small plastic bag. Cut 8 long and two short 2 inch slits in outer tube. Notes: With your hands blend first 1 1 lemon mixture. Stir in remaining lemon mixture by hand or spoonfuls, alternating with jelly sauce. Transfer filling onto outer section of crust; fill in each underserviced sieve 3/8 inch deep with butter or margarine. Layer molasses on left hand edges to seal; use 1 cup minced lemons and 2/3 cup lemon rind to make 8 slits. Rosy meet soup color with pastry again.
Pour contents of bread machine bowl. Then dissolve 2 additional lemon rinds in remaining lemon lemon juice and lemon zest. Combine remaining lemon rinds with 4 pressed black cherry ring petals. Use the remaining juice of remaining lemon rind to make 4 slits on each side of filling and part of the cobblestone also clamped plate for ripple effect. Pour filling onto pie crust.
Bake in preheated oven 60 minutes. Cool and cut into 8 peavy squares. Then chill 8 hours or overnight. Place on rack of ice in refrigerator. Serve instantly with cherry liqueur, clams or crackers.
Drizzle fruit outside. Garnish with lemon radishes, cherries or coconut if desired.