How to make
Cut the butter into cubes and leave them for 10 minutes at room temperature to soften. Rub it with the sugar (40 g) using a fork.
Add the vanilla sugar and coconut shavings and mix. Pour the flour and baking powder and mix again.
Add the sour cream and shape the dough into a ball.
Put the large part of the dough (for the lower base) in the tin with a diameter of about 19 cm, covered with baking paper.
Spread the dough evenly with your fingers on the bottom and form 0.6″ (1.5 cm) high borders.
Wrap the small part (for the pie lattice) in foil, give it a flat rectangular shape and put everything in the fridge.
Grate the peel of the lemons. Peel the lemons and oranges, cut them and remove the seeds. Grind everything in a blender to the desired consistency. Pour into a pot, add starch and 5.3 oz (150 g) of sugar.
Put the pot on the heat and boil, while stirring, until it thickens. Cool completely.
After that pour the mixture over the pie base. Cut the small part of the dough into strips and arrange them on top.
Bake the pie in an oven preheated to 360°F (180°C) for about 30-40 minutes.
The Lemon Pie with Coconut is ready.
