In a saucepan, combine the chopped dried figs, water, honey, and lemon juice. Simmer the mixture gently for about 10 minutes, or until the figs soften completely. Stir occasionally to prevent sticking. Once soft, blend until smooth and set aside to cool.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes. Beat in the egg and vanilla until fully incorporated. Gradually add the flour and mix until a soft dough forms. Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper.

Remove two-thirds of the chilled dough and press it evenly into the bottom of the prepared pan. Spread the fig filling evenly over this dough layer and crumble the remaining dough over the filling.

Bake for 28 to 30 minutes until the top is golden brown. Avoid opening the oven too often during baking.

Allow the bars to cool completely in the pan on a wire rack for about 1 to 2 hours. Cut into bars with a sharp knife.