Base
150 g room temperature butter
1 dl sugar
1 egg
3 dl wheat flour
1½ dl desiccated coconut
½ tsp baking powder
Filling
1 can (397 g) condensed milk
1 tub (200 g) quark
2 eggs
1 tsp vanilla sugar
Juice and grated zest of 1 lime
2 dl lingonberries
Cream butter and sugar until light and fluffy. Add the egg and mix until smooth. Mix the flour, desiccated coconut, and baking powder together and add to the dough. Mix quickly until smooth. Place the dough in its bowl in the refrigerator for at least 15 minutes. Preheat the oven to 200 degrees Celsius. Press the dough lightly onto the bottom and sides of a lightly greased pie dish (diameter 24 cm). Mix the condensed milk, quark, eggs, and vanilla sugar in a bowl. Wash the lime, grate the zest and squeeze the juice, and add them to the filling. Pour the filling into the dish. Add the lingonberries on top. Bake the pie in the middle of the oven for 25–30 minutes, until the edges are nicely browned and the filling has set. Let cool to room temperature and serve. The pie keeps in the refrigerator for a couple of days.
