Recipe: Boterkoek (Dutch Butter Pie)

If using granulated sugar, process the sugar in a clean coffee grinder or in a food processor until the granules are medium-fine. Do not over-process as that will result in powdered sugar.

Place the sugar, butter, salt, vanilla extract and lemon zest in a large bowl. Stir with a wooden spoon until well mixed. Add the flower and mix lightly. Knead all the ingredients quickly into a soft, homogenous dough. Form the dough into a ball, wrap it in plastic and refrigerate 30 minutes.

Set the oven rack in the middle position and heat the oven to 350 degrees. Grease a 9-inch round cake pan or an 8-inch square pan generously with butter. Transfer the chilled dough to the greased pan, and, pressing gently, smooth out the surface evenly using the round side of a wet spoon. Brush the top of the dough with the beaten egg. Using a fork, score the surface with a crosshatch pattern. Bake the pie 30-35 minutes until golden brown. Do not overbake; the center should still be a bit wobbly. Let the pie cool on a wire rack for 2 hours, then carefully remove it from the pan. Cut the pie into small wedges or squares. 30 servings.