PECAN AND HONEY BARS

PECAN AND HONEY BARS
2 cups flour
Pinch of salt
1/2 cup sugar
1 cup butter diced
1 egg
Finely grated rind of 1 lemon
For the topping
3/4 cup butter
1/4 cup clear honey-light to medium amber
1/4 cup sugar
3/4 cup dark brown sugar
5 tablespoons whipping cream
4 cups pecans
Lightly grease a 14x11-inch jelly roll pan. Sift the flour and salt into a bowl. Stir in the sugar, and then rub in the butter until the mixture resembles course bread crumbs. Blend in the egg and lemon rind.
Press the mixture evenly into the prepared pan, and prick the pastry all over with a fork. Chill for 10 minutes. Preheat oven to 370 degrees.
Bake the pastry for 15 minutes, then remove the pan from the oven (leave the oven on). Heat the butter, honey and sugars in a pan until melted, then bring to a boil, and boil without stirring for 2 minutes. Remove from the heat and stir in the cream and pecans. Pour mixture over the base; return the pan to the oven, and bake for 25 minutes. Cool in the pan.
Run a knife around the pastry edge; invert onto a baking sheet; place another sheet on top, and invert again. Cut into squares for serving.
Makes 36 bars.
From the kitchen of Denise and John Beilhart