La Galette Perougienne (Sugar Pie)
| | DOUGH |
| 1 | pk | Active dry yeast |
| 1/3 | c | Lukewarm water |
| 2 1/4 | c | All-purpose flour |
| 2 | tb | Sugar |
| | Grated zest of 1/2 lemon |
| 3/4 | ts | Salt |
| 6 | tb | Chilled unsalted butter |
| 1 | | Whole egg |
| 1 | | Egg yolk |
| | TOPPING |
| 5 | tb | Frozen unsalted butter |
| 1/4 | c | Sugar |
