In a bowl, add the soft but still firm butter and mash it until creamy, using a fork. Next, add the sugar, honey, and vanilla to the bowl. Using the fork, mix everything together continuously. The goal is for the butter to absorb the honey and sugar without being whipped.

Now, dissolve the salt in a small amount of water. Make sure the salt dissolves completely so that it doesn't affect the taste.

Add the salt, lemon zest, egg yolk, and sifted flour to the bowl. Begin mixing with the fork and then switch to using your hands. Knead the mixture quickly, being careful not to overheat the dough. The dough is ready when your hands stay clean.

Transfer the dough onto a work surface and wrap it tightly in cling film. Place it in the refrigerator for a couple of hours, or preferably overnight. This will allow the fats and sugars to stabilize, making the dough easier to work with when rolling it out.

Now, your shortcrust pastry is ready to be used in the creation of delicious biscuits and delicious tarts.