1 1/2 c. crushed coconut cookies
1 1/2 tsp. cinnamon
2 tbsp. sugar
1/2 c. melted butter

FILLING:

2 tbsp. gelatin
1/2 c. water
1 lb. cottage cheese
1 c. yogurt
3 eggs, separated
2/3 c. sugar
1/8 tsp. salt
3 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. sugar
1 c. cream

1. Mix together the crushed cookies, cinnamon, sugar and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Mix together the gelatin and water and allow to soak for 5 minutes.

3. Beat together the cottage cheese and yogurt. Set aside.

4. In the top of a double boiler, beat the egg yolks with the sugar, salt and lemon rind. Put over simmering water and cook, stirring constantly for 5 minutes.

5. Add the gelatin and stir until dissolved. Remove from heat and cool slightly.

6. Stir in the cheese-yogurt mixture with the lemon juice.

7. Beat the egg whites until they form soft peaks, add the 1/2 cup sugar and continue beating until stiff. Fold into the cheese-yogurt.

8. Whip the cream and fold into the mixture.

9. Pour into the prepared crust and chill overnight or for 8 hours. Serves 8.