Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Crushed coconut cookies |
| 2 teaspoons | Grated lemon rind |
| ½ cup | Melted butter |
| 2 | Grapefruit |
| 3 | Oranges |
| 3 | Eggs |
| ⅔ cup | Sugar |
| ⅛ teaspoon | Salt |
| ½ cup | Orange juice |
| 1¼ tablespoon | Gelatin |
| ¼ cup | Water |
| 1 pounds | Cream cheese |
| 1¼ tablespoon | Lemon juice |
| 2 teaspoons | Grated orange rind |
| 1 teaspoon | Grated lemon rind |
| ⅔ cup | Cream |
FILLING:
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces. Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved. Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight. File