- flour - 5.5 cups
- coconut chips - 1 cup
- icing sugar - 1/2 cup
- salt - 1/2 teaspoonfuls
- 1/2 cup butter
- For filling: sugar - 3 cups
- Schisandra - 1/2 cup
- juice of lemon - 5 Art. spoons
- eggs - 3 pieces
- flour - 1/4 cup
- salt - 1 pinch
- sugar powder - 1 st. a spoon
1. Preheat the oven to 175 degrees. Lubricate the butter with a metallic baking mold. In a large bowl, mix flour, coconut shavings, powdered sugar and salt together. Add the butter and whisk with an electric mixer at low speed. 2. Put the dough into the prepared form, press with your fingers and form a small canopy from above. Bake until golden brown (edges may be darker) for about 20-25 minutes. 3. While the dough is baked, prepare the filling. Mix sugar and magnolia vine stems in a food processor. 4. Pour the lemon juice and whisk for 30 seconds. Add eggs and whisk for 10-15 seconds. Add flour, a pinch of salt and whisk until smooth. 5. Reduce oven temperature to 160 degrees. Pour the lemon mixture on a hot dough and bake another 22-23 minutes. 6. Let the cooked pie cool, cut into 12 squares, sprinkle with powdered sugar and serve.
Servings: 12