Preheat the oven to 350 F. Have a damp cloth overlaying the phyllo dough and make sure the ghee is melted so it’s easier to work with. Combine the chopped nuts with the sugar.

Lay the first sheet of phyllo on the pan so that it covers the bottom and overhangs over the side. Brush it with ghee then place another sheet of phyllo over the first layer, but have it overhang next to the first layer (we’re trying to cover all the edges). Keep going until you have 10 sheets, then spread half the nut mixture over it. Now layer and butter 5 more layers of phyllo, then spread the rest of the nut mixture. Layer a last five phyllo sheets, each buttered on top. Crumple the edges of the phyllo down so that none overhang but you still have tall sides.

Bake for 20 minutes.

Ready a large, heatproof bowl and a sieve.

Pour the filling through the sieve into the bowl, stirring and scraping to get all the liquid out, minus the zest and bits. Add the butter and whisk until it’s all melted and incorporated. If you like, you can add another pinch of saffron threads to deepen the taste.

Pour the filling into the shell, and set it in the fridge for 4 hours at least, preferably overnight to chill.

Store in the fridge, uncovered is fine. The lemon curd gets more tart with time.