Combine the flour, 3 Tbsp. of sugar and the salt in a large bowl. Cut in the butter until mixture is crumbly.

In a separate bowl, whisk the egg yolks and lemon juice together and then add to the dry mixture. Stir together with a fork and then remove 1 cup to set aside for later. Add the remaining 2 Tbsp sugar to the amount set aside.

Press the rest of the crumb mixture into a greased 8X8 baking dish. You don't have to press it all the way up the sides, but press up the sides as much as possible. Bake at 375 for 10-12 minutes or until edges are light brown.

For the filling, combine the sugar, 2 Tbsp. cornstarch, salt and cinnamon in a small saucepan. Slowly whisk in the water and lemon juice until smooth. Bring to a boil over medium heat and then cook and stir for 1 minute, until thickened. Remove from the heat and add the butter and vanilla, stirring until smooth.

In a separate bowl, toss pears with the other 2 Tbsp. cornstarch until evenly coated. Spoon the pears over the baked crust and then top with the filling. Sprinkle with the reserved crumb mixture and bake for 35-40 minutes, until filling is bubbly and topping is light golden brown. Let cool for at least 10-15 minutes before serving. Enjoy!