Pecan Pie Bars

2 cups all-purpose flour

Pinch of salt

1/2 cup granulated sugar

1 cup cold butter or margarine, chopped into little pieces

1 egg

Finely grated rind of one lemon

For Topping:

3/4 cup butter

1/4 cup honey

1/4 cup granulated sugar

1/2 cup firmly packed dark brown sugar

Tbsp. whipping cream

4 cups, chopped pecans

1. Preheat the oven to 375 degrees. Line a 15 1/2 x 10 1/2 x 1-inch pan with foil. Lightly grease the foil and set aside.

2. Sift the flour and salt into a mixing bowl. Stir in the sugar. Cut and rub in the butter/margarine until the mixture resembles coarse crumbs.

3. Beat the egg and add to crumb mixture. Add lemon rind and blend until mixture just holds together.

4. Spoon the mixture into prepared pan. With floured fingertips, press into an even layer. Prick the pastry all over with a fork and chill for 10 minutes.

5. Bake the pastry crust for 15 minutes. Remove the pan from the oven, but keep the oven on while making the topping.

6. To make the topping, melt the butter, honey and both sugars in a large saucepan. Bring to a boil. Boil, without stirring for 2 minutes. Remove from the heat and stir in the cream and pecans.

7. Pour pecan mixture over the crust (I actually spoon it over), and return to the oven and bake for an additional 25 minutes. Cool completely in the pan.

8. When cool, lift out of the pan using the edges of the foil. Place on a large plastic cutting board. Place a similar size plastic cutting board over the pecan cookies and flip over. Move the cutting board from the top of the cookie base. Remove the foil from the bottom of the crust. Place cutting board back over and flip the whole thing back over. Remove second cutting board and with a sharp knife cut into bars, squares or triangles.

9. Store in a tightly covered container.

10. Makes 3 -4 dozen bars.