Different directions 4.0: Key Lime Pie

This time I'm taking the American classic Key lime pie and giving it a little makeover. The fourth "different directions" makeover so far and I'm gonna be honest it's not a drastic change like some of the previous things I've done before for the blog but I didn't really feel like it was necessary for this one. Any ways the Key lime pie is the official pie of the state of Florida and is like the name already mentions made out of Key limes which are naturalised throughout the Florida Keys and who are way more aromatic and tart then the common Persian limes that we are used to over here in Europe . But for my version I'm putting aside does tasteful Key limes and I'm replacing them with Bergamot. Why? the answer is simple...A bergamot is one of the best citrus fruits around, it's has a very intriguing perfume and is incredibly refreshing...but it's biggest problem is that it's hardly known and practically impossible to get fresh. That has two reasons. The first one, being that bergamot is not widely produced, the second reason is that almost the whole production of bergamot is bought up by tea companies who use it to flavour the earl grey tea and the perfume industry who use it to make essential oil for their perfumes, so that leaves hardly any fresh bergamot is left for the food industry. So every chance I get to promote my little citrus friend named after the beautiful city of Bergamo in Italy, I will grab with both hands. So for my bergamot pie I made a bitter marmalade from the bergamot. On top of the marmalade sits a Earl grey sweetpaste and a Bergamot curd ball which is covered in Mint meringue. And that's it! simple flavours, simple plating but a refreshing and exciting dessert as a result.