For The Filling:
Combine sugar and lemon juice. Cook over moderate heat, stirring occasionally until pale amber in color (about 12-15 minutes).
Stir in honey and butter, bring to a boil over moderate heat. Cook until thick bubbles form (12-15 minutes). Stir in salt and nuts, set mixture aside to cool.
For The Crust:
Preheat oven to 350°F (180°C). Butter a 9-inch springform pan.
Beat butter in mixer with paddle until smooth and creamy, gradually add sugar. Cream until light and fluffy. Add yolks one at a time. Mix in flour until dough forms. Gather dough together on a floured surface.
Place one-half of the dough in the pan and press out with floured fingers. Cover the bottom and 1 inch up the sides of the pan
Press remaining dough into 9 inch cake circle and chill well.
Spread nut filling evenly in the pan, over the dough. Peel chilled dough off the cardboard and place over filling. Press into place and seal edges with a fork. Pierce the top crust in 10-12 places with a fork.
Bake 45-50 minutes at 350°F (180°C) until light brown around the edge. Cool briefly in the pan. Unmold and cool on a wire rack.
Makes 10-12 servings.
Date: March 30, 2003