Preheat the oven to 375 degrees. In a large mixing bowl add 6 tablespoons of the butter (reserving 2 tablespoons for making brown butter) the sugar, salt, lemon zest, flour and egg yolks.
Heat a small pan over high heat for 1 minute, add the reserved 2 tablespoons of butter and cook until the butter turns a rich brown color and develops a nutty aroma. Add the brown butter to the bowl and mix together until you have a crumbly dough.
Now, take a pie dish or tart pan and press the dough on to the bottom and up the side so you have an even cookie crust. Place in the preheated oven and bake for about 25 minutes or until light browned. Remove from oven a let cool completely.
Candy the pecans
Place the butter, sugar, and salt in a medium-sized sauce pan and place over medium-high heat. Cook until butter and sugar are melted. Add the nuts and lower the heat to medium- low. Cook for 5-7 minutes, stirring constantly. Remove from pan onto a lined sheet pan and let cool fully. Break apart any nuts that may have stuck together and set aside.
Assemble the pie
Once the shortbread and candied pecans are completely cool, fill the shortbread crust with cream and top with the pecans.
Oh, and if you’re a chocolate-lover, I recommend serving it on the side, not in the recipe, where it competes with the seductive salty-sweet rhythm in the brown-butter shortbread. A plate of truffles on the table is always a good way to go.