Preheat the oven to 350, generously butter a 9 x 13 pan, line the bottom and 2 long sides with parchment – leaving an overhang – and butter the parchment.

Beat together the butter and brown sugar, then add the egg, mix well and then add in the lemon juice and mix well.  Add the flour and mix carefully until it’s all worked in – the dough may be crumbly, but will likely be more like thick cookie dough – and then press it into your prepared pan and prick it all over with a fork.  Bake for 15 minutes, remove it from the oven and spread the pecan halves evenly over the whole base.

While the base is baking, whisk together the first 3 topping ingredients in a heavy saucepan over medium heat.  Continue to whisk and cook the mixture until it comes together, but remove it from the heat before it starts to boil! then stir in the cream.

Pour the topping over the base and pecans, it should cover evenly, and bake for about 25 more minutes until the entire top is bubbling (not just the edges).  Allow the squares to cool in the pan for a couple of hours then using the parchment as handles, remove the whole thing to a cutting board.  At this point, I put it all in the fridge for about an hour before I cut it up because I was worried it was too warm to stay together.  If they’re completely cooled, the middle should be set and they should be easier to slice.  Cut into small-ish squares, wrap them well and store them in the fridge.