Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray or butter.

Add the butter and powdered sugar to a food processor. Pulse until the mixture is smooth.

In a separate bowl, whisk together 1 and 3/4 cups flour, 2 tablespoons cornstarch, and 1 and 1/4 teaspoons kosher salt. Add this to the food processor and pulse until the mixture resembles small pebbles.

Dump the mixture into the prepared pan. Grease your hands and press the crust into the pan, about 1 and 1/2 inches up the sides. If sticky, sprinkle some flour and pat it in.

Optionally, you can cover the crust and refrigerate it for 24 hours.

Bake at 325 degrees F for about 24 minutes, or until the edges begin to brown and the center is firm to the touch.

When done, turn the oven down to 300 degrees F.

While the crust is baking, make the filling: In a large bowl or mixer, whisk together the 3 eggs and 2 egg yolks.

Add in sugar, honey, lemon juice, and lemon zest.

In the same bowl you used for the crust flour mix, add 1/4 cup flour, 2 teaspoons cornstarch, and 1/4 teaspoon salt.

Combine this with the egg mixture and whisk well. Make sure there are no lumps.

Pour the filling into the hot crust, being careful as it is very liquid.

Bake for about 30 minutes or until the center is no longer wiggly.

Let it cool on a wire rack. Cover and chill for at least 3 hours. It also tastes great at room temperature.

To serve, slide a knife between the crust and the pan edge, then release the springform pan.