Pomegranate-Ginger Meringue Pie

Combine water and gelatin in a small bowl; let stand for at least 5 minutes. Set a fine-mesh sieve over a medium bowl and place the bowl over a larger bowl filled with ice water.

Whisk sugar and hibiscus powder in a medium saucepan to combine. Add egg yolks and whole egg and whisk until combined. Whisk in pomegranate juice, lemon juice, orange zest, ginger and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture reaches 170°F and has thickened, 4 to 10 minutes.

Remove from heat and quickly whisk in the gelatin mixture until melted. Add butter a piece at a time, stirring until melted. Strain the curd through the sieve and chill in the bowl over the ice bath, stirring often, for 15 minutes. Pour the curd into the crust. Cover and refrigerate until set, at least 1 hour or overnight.

To prepare meringue: Combine egg whites, sugar and cream of tartar in a mixing bowl. Set the bowl over a pan of almost simmering water and whisk gently and continuously until the mixture reaches 140°F and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 4 minutes.

Spread the meringue over the chilled pie. If you have a culinary torch, hold it about 4 inches from the meringue and use a circular motion to brown the top. (Alternatively, broil the pie 3 inches from the heating element until the top is browned, about 3 minutes.) Garnish with pomegranate arils, if desired, and serve immediately.