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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 8 to 10

2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter

2 grapefruits
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup grapefruit juice from the fresh fruit
1-1/2 tablespoons gelatin
1/4 cup water
1 pound cream cheese, softened at room temperature
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup whipping cream

Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan.
Peel the grapefruits and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the 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.
Beat cream cheese with remaining grapefruit juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the grapefruit pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.

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