ready in 2 h. 40 min.
Line a 20cm|8" square tin with rice paper.
Combine the sugar, honey, and water in a large, heavy-based pan. Stir over a medium heat until the sugar dissolves completely.
Increase the heat and boil until a little of the mixture forms a soft crack when dropped into cold water; 120°C|250°F on a sugar thermometer. Remove from the heat.
Whisk the egg whites and salt until soft peaks form
Add the hot syrup in a slow, steady stream. Beat for about 10 minutes until thick and glossy. Add the lemon zest and beat just to combine. Stir in the almonds.
Put into the tin, spreading in an even layer.. Top with a second sheet of rice paper and press down lightly.
Leave to stand for about 2 hours until set.