Baklavá

Preheat oven to 300ºF.
In a small saucepan, combine sugar, water, lemon, and cinnamon for the syrup.
Bring to a boil over medium heat, reduce heat, and simmer for 10 minutes.
Remove from heat, stir in honey, and cool well.
Once cooled, remove the lemon and cinnamon.
In a large bowl, combine walnuts, almonds, sugar, cinnamon, and nutmeg for the pastry.
Butter a 9x13-inch pan with 2 tablespoons of butter.
Place 4 sheets of phyllo in the pan, brushing each with melted butter before adding the next.
Butter the fourth sheet also.
Sprinkle ½ to ¾ cup of the nut mixture over the phyllo.
Top the nut mixture with 2 more sheets of phyllo, buttering each sheet well.
Continue alternating nut mixture with 2 sheets of buttered phyllo until both are used up, ending with phyllo.
Brush the top with butter.
With a sharp knife, trim off any excess phyllo on the sides of the pan.
Cut 1½-inch-wide lengthwise strips in the dough (do not cut through all layers).
Make 1½-inch diagonal cuts to create diamond-shaped pieces (cut through the top layer only).
Bake for 1 hour or until golden brown.
Remove from the oven and place on a cooling rack.
Cut through the diamonds completely with a sharp knife.
Immediately pour the cooled syrup over the hot pastry.
Cool and serve on dessert plates.