PASTRY SHELL:

1/2 lb. (1 c.) butter
1/2 c. sugar
1 egg
1/4 tsp. salt
1 lg. lemon, finely grated rind
3 c. all-purpose flour, sifted

Adjust rack 1/3 up from bottom of oven and preheat to 375 degrees. Butter a 15 1/2 x 10 1/2 x 1 inch jelly roll pan and place it in the freezer or refrigerator. In a large bowl of electric mixer cream the butter and sugar just to mix well. Beat in the egg, salt, and lemon rind. Gradually add the flour and beat only until mixture is smooth and holds together. Put pan in freezer till cold. Place mixture by large spoonsful all over the bottom of the cold pan. With floured fingertips press firmly all over the bottom and the sides. Prick the bottom at 1/4 inch intervals with a fork. Chill in the freezer or refrigerator for about 10 minutes. Bake 20 minutes until half baked and lightly colored around the edges. Remove from oven but do not turn off heat. Prepare topping.

TOPPING:

1/2 lb. (1 c.) butter, cut in pieces
1/2 c. honey
1/4 c. granulated sugar
1 c. plus 2 tbsp. dark brown sugar, firmly packed
1/4 c. heavy cream
20 oz. (4 c.) pecan halves

In a heavy 3 quart saucepan cook the butter and honey until butter is melted. Add both the sugars and stir to dissolve. Bring to a boil and let boil without stirring for exactly 2 minutes. Without waiting remove from heat and stir in heavy cream and pecans. Immediately spread the hot mixture evenly over the half baked crust, spreading to make as even as possible. Bake in 375 degree oven with rack in same position for 25 minutes. Remove from oven to cool completely. Cut around sides to release. Cover with a cookie sheet, invert and remove pan. Cover with a large rack or another cookie sheet and invert again right side up. Slide off onto a cutting board. With a long heavy knife, cut into small squares, and wiping the blade frequently with a damp cloth.