Preheat oven to 375 °F (190 °C).

Line a buttered springform pan with the torte dough and weight with lentils or peas to bake, as described in the basic recipe.

For the filling, beat egg yolks, eggs, and sugar in a double boiler until creamy.

Add the butter, lemon juice, and lemon zest and beat well.

Beat in the cornstarch, honey, and mascarpone.

Slowly heat the mixture, stirring constantly, and simmer until the mixture thickens.

Fill the pre-baked crust and bake again for 10 minutes.

Chill before serving.