Thaw the phyllo dough according to the package instructions.  Trim the phyllo dough to fit your dish.  I usually have to trim about 3/4 of an inch off the end to fit my 9 x 13 inch pan.  Cover the dough with a damp paper towel to keep the dough from drying out.  Butter the bottom and sides of the pan.  

Make the honey sauce by placing the sugar, lemon juice, water and honey in a small sauce pan over medium heat.  Stir until it comes to boil and then allow to boil without stirring for 4 minutes.

Chop nuts in a food processor.  You want them finely chopped.  Place in a bowl and mix in the cinnamon.  

Preheat the oven to 325 degrees Fahrenheit.  Place one phyllo dough sheet in the pan one at a time, brushing with melted butter over each layer.  Do this for 10 sheets of dough.  Spread 3/4 cup of nut mixture evenly over the dough.  Layer 5 sheets of dough on top of that brushing with butter between each sheet.  Spread 3/4 cup of nut mixture even over the dough.  Repeat 4 times.  Finish with 10 layers of buttered phyllo dough.  ( 10 sheets nuts, 5 sheets nuts, 5 sheets nuts, 5 sheets nuts, 5 sheets nuts, 10 sheets)

Cut into 1 1/2 inch strips and then diagonally to form diamonds.  Cut again if desired to form triangles.  Bake for 1 hour and 10 minutes until golden brown.

Once taken out of the oven, immediately pour the honey mixture evenly over the baklava.  It will sizzle!  Allow to sit over night for the best results.  You need to give the honey time to soak through.  Enjoy!