CRUST:

1 1/3 c. flour
1/4 c. sugar
Dash of salt
1/3 c. butter
1 whole egg
1 tbsp. water
1 tbsp. vanilla

Mix first 3 ingredients in small bowl. Whip butter until fluffy. Mix with flour mixture until crumbly. Combine egg, water, and vanilla; stir until moistened.

Divide dough into thirds. Pat 1/3 into bottom of 10-inch springform pan. Pat another 1/3 one inch up the side of the pan. On waxed paper, roll out remaining dough to 10x4 rectangle. Cover all dough and chill for 30 minutes.

FILLING:

1/2 c. sugar
1/2 c. lukewarm milk or whipping cream
1 tsp. finely chopped lemon peel
1 1/2 tbsp. honey
1/2 tbsp. vanilla
1 1/2 c. walnuts

Heat sugar in heavy skillet just until it begins to melt. Add milk or whipping cream; heat about 5 minutes more until sugar dissolves. Add lemon peel, honey, and vanilla; stir in walnuts. Remove from heat and cool about 15 minutes.

Spread mixture over crust in pan. Trim rectangle of dough and cut into 7 (1/2-inch) wide strips. Cut 1 in half for the edges. Place strips over torte, crisscrossing the top.

GLAZE:

1 egg yolk
1/2 tbsp. milk

Combine ingredients and brush mixture over crust. Bake at 350 degrees about 40 minutes until crust is golden brown; cool 1 hour. Slice in narrow pieces as it is very rich but good. Keeps well.