Preheat the oven to 350° F.

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

Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 sheets of filo dough. Cover 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 nut mixture evenly over the phyllo layers.

Continue to layer the remaining 15 filo sheets on top of walnut mixture, brushing each layer with butter as you build your baklava.

Place baklava in refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from 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 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, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.

Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it.

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