CRUST: Combine vanilla wafers and melted butter. Press mixture in a 9-inch pie tin; freeze.
FILLING: Combine butter, sugar, lemon juice, rind and eggs in heavy saucepan. Cook over low to medium heat until thick, stirring constantly. Cool by pouring mixture into a bowl surrounded by ice water. Continue to stir for several minutes to cool evenly. Pour into prepared shell and freeze. Combine sherbet and fruit, spread over lemon filling. Freeze and serve.