1/4 cup unsalted butter, softened
3/4 cup unbleached all-purpose flour
1 egg
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon orange juice
2 teaspoons lemon juice
4 cups milk
1 teaspoon vanilla extract
In a large bowl, combine the butter, flour, and 2/3 cup sugar. Beat to mixture until smooth. Stir in the egg and sugar, mixing thoroughly. Add flour mixture, beating to spreading consistency. Scrape bowl, and beat to stiff.
Heat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.
Rolled white sugar cookies approximately 2 inches apart. Press into prepared pan.
Bake for 12 to 15 minutes in the preheated oven. Remove from oven and let cool completely. Cut into squares. Let cool completely before removing from pan. Shake gelatin in microwave or on the pan, being careful not to overheat it. Use a paint pan to cool white slices of white chocolate pie.
While white chocolate is cooling, preheat oven to 350 degrees F (175 degrees C).
Using a large spoon or knife, scoop the white chocolate into a large bowl and gently spread it over cooled pie. Gradually drizzle lemon zest over chocolate as it cools. Chill in refrigerator for at least 2 hours.
Beat milk and lemon juice in large bowl until stiff. Stir in lemon zest, chocolate and remaining sugar. Spoon into pie crust. Chill for at least 2 hours and pour over pie. Refrigerate remaining meringue for streaking.
Slice white chocolate squares into circles, and place on top of pie. Cover loosely with plastic wrap, and refrigerate for at least 2 hours. Remove plastic wrap and let cool completely. Cut pink bars into thin strips.