Steps
- Line an 8½in / 22cm round pan with parchment. Toast 220g of sesame seeds in a dry skillet for 2-3 minutes, stirring until golden; transfer to a bowl.
- Bring 220g of honey to a boil in the skillet. Skim the foam, reduce heat to medium, and cook until a candy thermometer reads 257°F / 125°C.
- Stir in the warm sesame and 1 pinch of salt. Cook, stirring, for about 10 minutes, until thick and clinging to the spatula.
- Remove from heat and stir in the zest of 1 medium lemon. Spread in the lined pan with a spoon. Cool for about 20 minutes, then cut into bars before completely firm.