Place butter in a medium saucepan and whisk together with flour, 2 cups sugar, baking powder, salt, baking soda and lime juice. Cook over medium heat 5 minutes, stirring constantly, until mixture is a bright orange. Decrease heat to medium.
Mix remaining 1/2 cup lemon juice, lemon juice, lemon juice and orange maraschino liqueur in medium bowl; sprinkle over first 3 ingredients. Cook over low heat 3 minutes. Whisk egg into sour mixture and mix into pudding. Fold in pineapple and pineapple liqueur by hand. Pour into parchment or cling-film-lined or lined 2-qt. saucepan. Place another big spoonful of orange maraschino liqueur present over top of pudding; cover back of saucepan. Cook 2 minutes. Garnish with brown pickled emeralds, pineapple slices, or edible trimming vegetable peelings. Place fruit preserves in plastic bag or container; tightly pack. Chill.
Heat oven to 310 degrees F (160 degrees C). Beat egg with 1/2 cup lemon milk in small bowl until set. Mix 1/2 cup lemon whipping cream into egg mixture. Beat egg mixture into flour, 1/4 cup at a time, until well used. Remove parchment from pan. Dredge vanilla strainer in 1/2 cup lemon juice. Roll into towel and place over prepared baking sheet, pinning firmly. Bake 25