Instructions

1. Line bottom and sides of 13" x 9" baking pan with parchment paper.
2. In a mixing bowl at low speed, cream butter, sugar, and salt.
3. Add egg yolk and vanilla extract..
4. Slowly add flour and mix on low until combined.
5. Press dough evenly into a layer in baking pan.
6. Refrigerate 1 hour.
7. 30 minutes into chilling the dough, preheat oven to 350 degrees and begin making crumble topping.
8. In a stand mixer (or food processor) at low speed, combine butter, shortening, and sugar.
9. Cream until combined and lightened, scraping bowl as needed.
10. Add honey, salt, and vanilla extract and mix until combined.
11. Slowly add flour and combine until pea-size crumbles form.
12. Spread crumbles on baking sheet and bake 8-10 min or until brown.
13. Set aside and allow to cool.
14. Take the chilled dough out of the refrigerator, prick several times with a fork, and bake 30-35 min or until light brown in color.
15. While the crust cools, make the lemon cream filling.
16. Using a small bowl, sprinkle gelatine over water and allow to set.
17. Using a double boiler over medium heat, combine eggs, sugar, lemon zest and lemon juice, heating to 170 degrees, stirring occasionally: about 8 minutes.
18. Stir in softened gelatine.
19. Remove pan from stovetop and let mixture cool to 130 degrees.
20. Place lemon cream mixture into mixing bowl (or food processor) and add butter until smooth and creamy.
21. Pour lemon cream mixture over base in pan; sprinkle crumble evenly on top.
22. Cover and chill approximately 3 hours.
23. Once chilled, Sprinkle top with powdered sugar (or lemon zest if you want more tart than sweet).
24. Lift bars using parchment paper and slice into 2" squares (or whatever size you need).
25. Serve as is, or topped with fresh berries or whipped cream.