Thoroughly wash the lemons and drain away the water before cutting into thin slices. The ends of the lemon may be harder to slice so you can just squeeze the juice out and set it aside instead.
Pack 1/3 of the sliced lemons into a jar. Sprinkle 1/3 of the sugar over the top, followed by 1 tablespoon honey.
Repeat Step 2 twice more and pour over the rest of the honey at the end. (Also pour over any lemon juice that you collected earlier.) Leave the mixture to sit.
When you leave the mixture to sit, the sugar will dissolve and the juice will seep out of the lemons. When the juice starts to come out, screw the lid onto the jar tightly and give the jar a good shake.
Leave the jar in a cool place and shake many times until the juice from the lemons covers the entire contents of the jar.
When the jar is half-full of juice, place it in the refrigerator. Occasionally shake the jar and open the lid and adjust the contents to make sure the the juice covers everything.
When the sugar has dissolved and there is enough lemon juice to submerge all of the lemon slices, it's ready to use.
Story Behind this Recipe
I wanted to drink a homemade lemonade with a strong lemony flavour.
Please drink this syrup by diluting it with water or carbonated water. You can also use it in jelly, as a topping for shaved ice or as a sherbet. Please try to use Japanese honey and lemons. The flavour can be too overwhelming if you use imported honey (like from China), so please avoid it.