Combine the honey and water in a saucepan and slowly bring to a boil.
Add the lemon juice and sesame seeds. Gently boil until it reaches the soft ball stage (234° F. to 238° F.) on a candy thermometer.
Brush a parchment-lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency.
Pour into the prepared pan. Set aside to cool.
Turn the candy out onto a cutting board, peel off the paper, and cut into
pieces with a sharp knife.”