• Step 1

  Make sable cookie base dough: Line bottom and sides of 13x9x2-inch baking pan with parchment paper. Set aside. Add 12 Tbsp (1 1/2 sticks) butter, 1/3 cup sugar, and 3/8 tsp salt to mixing bowl. Cream on LOW until combined and lightened, scraping bowl and paddle as needed. Add 1 egg yolk and 3/8 tsp vanilla extract. Mix to combine. Stop mixer. Add 1 1/2 cups flour and mix on LOW until combined. Press dough evenly into a layer in baking pan. Refrigerate 1 hour. While dough is chilling (or after dough has chilled 30 min), continue with recipe.

• Step 2

  Preheat oven to 350 degrees. Make crumble: Add 2 Tbsp butter, 1 Tbsp shortening, and 2 1/2 Tbsp sugar to food processor bowl. Cream on LOW until combined and lightened, scraping bowl as needed. Add 1/2 Tbsp honey, 1/4 tsp salt, and 1/4 tsp vanilla extract. Mix to combine. Stop processor; add 1/2 cup flour through feed tube. Pulse until pea-size crumbles form. Spread evenly on separate baking sheet. Bake 8-10 min or until brown. Let cool. Break apart if necessary.

• Step 3

  Prick chilled base dough with fork. Bake 30-35 min or until light brown in color. Set aside to cool.

• Step 4

  Make lemon cream: Sprinkle 1 1/4 tsp gelatine over 4 tsp water in small bowl. Set aside. Stir together 3 slightly beaten eggs, 1 1/2 cups sugar, 1 tsp lemon zest and 1/4 cup plus 1 tsp lemon juice in top of double boiler. Heat to 170 degrees on MED, stirring occasionally, about 8 min. Stir in softened gelatine. Remove pan from stovetop; let mixture cool to 130 degrees.

• Step 5

  Place lemon cream mixture into food processor bowl. Add 1 cup (2 sticks) butter through feed tube as processor runs. Pour lemon cream mixture over cookie base; sprinkle crumble evenly on top. Cover; chill approx 3 hours.

• Step 6

  Transfer to cutting surface (parchment paper and all); cut into 24 pieces.

• For easy removal and cutting, line pan with parchment paper.

Note: When servings & ingredients are modified, nutrition & directions may vary.