Preheat the oven to 350° F.

Brush a 9x13-inch baking dish with melted butter.

Add one sheet of filo pastry to the baking dish. Brush this first layer of dough with butter. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out.

In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle a cup of the nut mixture evenly over the layers of phyllo dough.

Remove the damp towel and continue to layer the remaining 15 filo sheets on top of the walnut mixture. Brush the phyllo layers with butter as you build your baklava.

Place baklava in the refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from the refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices.

Pour any remaining butter over the baklava.

Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden brown and crispy.

While baklava is baking, gather your syrup ingredients. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let the syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.

Remove the baklava from the oven when finished baking. While it is piping hot, pour the sweet honey syrup on top of the baklava. Make sure that the entire pan is drowned in the hot syrup.

Let the honey baklava cool at room temperature for at least 4-6 hours before serving. Note that the baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!