Pour lemon curd into cooled shell and chill until set, at least 2 hours. Whisk together the honey and oil in a medium microwave-safe bowl, then whisk in the egg, lemon zest, juice and salt until smooth. Remove from heat and whisk in butter and oil until smooth. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough form. Strain curd through a sieve into a bowl and add olive oil and butter. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons. Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead.
Shape dough into a disk, and wrap in plastic wrap. Use oven mitts to gingerly pull out the oven rack. When the shortbread timer goes off, re-whisk the lemon mixture if it’s been sitting around awhile. Combine all ingredients in a bowl and whisk until smooth. Stir together 1 tablespoon water and vanilla, then mix into dough. Bake for 45 to 60 minutes, rotating halfway through, until puffed and golden-brown. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl.
Transfer to a rack to cool completely, about 30 minutes. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Chill until firm, about 30 minutes. Bake shell until golden brown all over, about 13 minutes. With a crisp meringue outside and a soft, marshmallow-like interior, this pavlova is topped with whipped cream with flecks of vanilla bean running through. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread dough evenly over the bottom and up the side of the pan with an offset spatula. Pulse almonds and all-purpose flour, sugar, and sea salt to a fine powder in a food processor. A sprinkle of sea salt at the end makes the bars slightly savory and brings out the tartness and bitterness of the curd, while a generous dusting of powdered sugar is a softly sweet contrast.
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