1. Preheat oven to 450°F.  
2. Transfer the pie crust to a pie plate and prick the bottom with a fork. Bake for 10-12 minutes or until light brown. Remove from the oven and let cool completely.  
3. In a small bowl bloom the gelatin (dissolve) in cold water. Set aside.  
4. Separate the egg whites from the yolks and place each in separate bowls.  
5. In the bowl with the yolks, whisk in sugar, lemon juice and quince paste. Place the bowl over a pot filled with simmering water (about 1-2 inches full).  
6. Whisk until the sugar has dissolved and the mixture has thickened, about 12-15 minutes. Remove from the heat and whisk in the gelatin. Set aside to cool.  
7. Whisk the egg whites using a stand mixer (fitted with a whisk attachment) forming stiff peaks.  
8. Fold the whipped whites (a large spoonful at a time) into the cooled yolk mix until blended. Spoon mixture into the pie crust and refrigerate, 3 hours to overnight.  
9. To finish the pie, whip the heavy cream and vanilla using a stand mixer (fitted with a whisk attachment) until peaks form.  
10. Spread the cream on top of the pie and garnish with citrus fruit slices and mint.