Combine sugar, water, lemon juice, honey, cinnamon, and cloves in a saucepan.

Cook over medium heat until sugar dissolves, then simmer for 10-15 minutes until the mixture thickens.

Let the syrup cool on the stove.

Preheat oven to 350°F (175°C).

Butter an 8x8x2-inch baking pan liberally.

Place 5 folded phyllo sheets in the pan, brushing each with melted butter.

Combine walnuts and remaining sugar.

Spread 1/3 of the walnut mixture evenly over the phyllo.

Repeat layering with remaining phyllo sheets and walnut mixture, brushing each layer with butter.

Brush the inner half of the top sheet with butter.

Chill syrup mixture in the refrigerator.

Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes.

Bake at 350°F (175°C) for 35 minutes until golden brown.

Pour the cooled syrup on top of the baked baklava.

Let the baklava cool completely.

Slice all the way through previous cuts to make 24 diamond-shaped bars.