For biscuit crust:
150 gr. Biscuits;
1 large egg white, lightly beaten;
Zest and juice of 1 large yellow lemon;
Zest and lime of a lime;
Juice of 1 large orange;
45 gr. Cornmeal;
2 large egg yolks;
75 gr. Granulated sugar;
Egg white glaze:
2 large egg whites;
85 gr. Granulated sugar;
Preheated oven at 180C/355F.
To prepare the crust, beat the egg whites gently and separately in a blender digest biscuits. Mix all to obtain the wet crumb.
Transfer the biscuit mixture into shape with a diameter of 20 cm and form the crust by pressing with your hands or the bottom of the cup.
Bake for 7-10 minutes until hardened. Leave to cool and start to prepare the filling.
Mix the juice and rind of the yellow lemon and the lime with orange juice in saucepan. Add the corn flour, and stir to produce a mash.
Boil 300 ml. water and then pour it to the mixture with corn flour, return back to the hot plate and stir constantly. Stir over medium heat and reduce the heat when the mixture boil and cook for 1-2 more minutes until smooth.
Move the court from the heat and leave to cool for about a minute.
Meanwhile, mix the egg yolks and the sugar in a small bowl. Add a little of the hot mixture, stirring constantly, and then this mixture pour back in hot citrus sauce and mix everything well.
Pour the mixture into the crust.
For the Protein glaze Beat the egg whites with the sugar on hard snow and spread evenly over lemon mixture.
Bake the pie in a preheated oven for about 15 minutes until the icing becomes golden brown.
Allow it to cool completely before serving.