Preheat oven to 350ºF.

For the crust: Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light, approximately 3 minute.

Add the eggs and the vanilla and mix well.

Sift together the flour, baking powder, and salt into another bowl.

Mix the dry ingredients into the batter with the mixer on low speed until just combined.

Press dough evenly into an ungreased 18x12" baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.

Bake for 15 min, until crust is set but not browned.

Allow to cool.

For topping: Combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan.

Cook over low heat until the butter is melted, using a wooden spoon to stir.

Raise the heat and boil for 3 minute.

Remove from the heat.

Stir in the heavy cream and pecans.

Pour over crust, trying not to get the filling between the crust and the pan.

Bake for 25-30 minutes, until the filling is set.

Remove from the oven and allow to cool.

Wrap in plastic wrap and refrigerate until cold.

Cut into bars and serve.