125mlfresh lemon juice/4.2 fl oz (2 lemons +1/2 lime)
110gbutter, room temperature, cut into cubes/3.9 oz
42gpumpkin seeds/1.5 oz
For the crust: combine all the ingredients in food processor. Layer bread loaf or other pan with parchment paper. Press the crust to the bottom of the pan with a back of the spoon and leave in the fridge.
Whisk eggs with lemon juice, honey and zest. Put on a double boiler (bain marie). Cook, constantly whisking for about 10-14 minutes or until you have thickened lemon curd.
Remove the curd from heat. Push it through a sieve.
Put butter cubes in the lemon curd, one at a time, whisking until all the butter melts.
Pour lemon curds on the crust and leave in the fridge until set, for up to 1 hour.
Remove it from the pan with parchment paper and cut into cubes.
Serve with crushed pistacious, lime zest and mint leaves on top.