Line bottom and sides of baking pan with parchment paper. Set aside.

Add butter, sugar, and salt to mixing bowl. Cream with mixer on low until combined and lightened.

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. Preheat oven to 350 degrees.

When dough is chilled, prick several times with a fork. Bake 30 - 35 min or until light brown in color. Set aside to cool.

Add butter, shortening, and sugar to bowl. Cream with mixer on low until combined and lightened, scraping bowl as needed. Add honey, salt, and vanilla extract. Mix to combine.

Stop mixer; add flour. Mix until pea-size crumbles form.

Spread evenly on separate baking sheet. Bake 8 - 10 min or until brown. Let cool. Break apart if necessary.

Sprinkle gelatin over water in a small bowl. Set aside.

Stir together eggs, sugar, lemon zest and lemon juice in top of double boiler. Heat to 170 degrees on MEDIUM, stirring occasionally, about 8 min. Stir in softened gelatin. Remove pan from stovetop; let mixture cool to 130 degrees.

Place lemon cream mixture in a separate bowl. Mix in butter with mixer on low. Pour lemon cream mixture over cookie base; sprinkle crumble evenly on top.

Cover; chill approximately 3 hours. Once cooled, cut into bars (makes approximately 24 squares).