For the crust, mix the soft butter with honey, then refrigerate until cold. Cut into flour with a pastry knife, then press into papered 9x13 pan and bake for 25 minutes at 350 degrees until slightly brown.
For the filling, beat eggs until doubled in volumns. Beat in honey, flour and baking powder. Last, beat in lemon juice and zest. Pour onto still-hot crust and bake for about 18 minutes.
When cool, cut and top each piece with a dollop of honeyed whipped cream.