Method

In a heavy medium saucepan, combine 1/2 cup sugar with the lemon juice, stir to mix well

Cook over moderate heat, stirring occasionally, until the sugar turns pale amber, 12-15 mins

Stir in the honey, and 110g butter, bring to boil over moderately high heat

Cook until thick bubbles form, 2-3 mins.

Stir in the salt and walnuts and set aside to cool.

Preheat oven to 160C

Butter a 9 inch springform pan.

In a large bowl beat the remaining butter at high speed until smooth, then gradually beat in the remaining sugar. Continue beating until mixture is light and fluffy.

Beat in the egg yolks, one at a time.

When fully incorporated fold in the flour. Bring together to a soft dough.

Place half the dough in the bottom of the prepared pan. with floured fingertips and knuckles, press the dough evenly over the bottom and about 1 inch up the side of the pan.

Spread the cooled nut filling over the dough in the pan.

Flour the remaining dough, place on a baking tray lined with silicone paper and pat into a disc large enough to top the filling in the pan.

Chill well.

When cold and can be handled, place over the dough and filling in the pan.

Press into place, the seal around the edge with a fork.

Pierce the top in 10-12 places with the fork.

Bake 45-50 mins until lightly browned around the edge.

Let cool briefly, then unmold onto a rack to cool.

Dust lightly with icing sugar before serving.