1 c. butter
1 c. light brown sugar
1 c. honey
1/2 c. whipping cream
3 c. pecans, chopped

SUGAR DOUGH:

3/4 c. butter
3/4 c. sugar
2 eggs
Rind of 1 lemon grated
3 c. sifted all purpose flour
1/2 tsp. baking powder

Grease and flour two 9 x 9 x 2 inch baking pans. Heat oven to 375 degrees 10 minutes before dough is ready to go into oven.

Dough: Cream butter, sugar add eggs and lemon rind, beat well. Sift flour, baking powder together; add to creamed mixture. Beat well. Chill dough until firm enough to handle. Press dough into bottom and sides of prepared pans. Dough will be approximately 1/8 inch thick. Prick all over with a fork.

Bake 12 to 15 minutes at 375 degrees or until dough looks half done.

Filling: Combine butter, sugar and honey in deep saucepan; stir and boil for 5 minutes. Remove; cool slightly; add cream; chopped pecans. Mix well. Spread topping evenly over surface of partially baked sugar dough with buttered wooden spoon or flexible spatula. Bake 30 to 35 minutes at 350 degrees. Cool and cut into 1 x 2 inch bars.