2 c  Crushed coconut cookies
2 ts Grated lemon rind
1/2 c  Melted butter
FILLING:
2    Grapefruit
3    Oranges
3    Eggs
2/3 c  Sugar
1/8 ts Salt
1/2 c  Orange juice
1 1/4 tb Gelatin
1/4 c  Water
1 lb Cream cheese
1 1/4 tb Lemon juice
2 ts Grated orange rind
1 ts Grated lemon rind
2/3 c  Cream

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.