Defrost frozen filo to room temperature.
In large mixing bowl, blend together nuts, 1/4 cup sugar, 1/2 tsp cinnamon, and lemon rind. Set aside.
Melt butter and clarify. Keep it in the pan to reheat if it cools and doesn't flow easily while you're working with the filo.
Use a pastry brush to generously butter the bottom and sides of a large rectangular baking pan.
Using scissors, cut filo an inch larger than your pan. Place a sheet of filo into the pan and sprinkle lightly with warm butter. Place another sheet atop the first and sprinkle lightly with butter again. Repeat at least four more times.
Spread half of the filling atop the buttered filo in baking pan. Be sure to spread to corners. Repeat the filo leaves and buttering adding at least six sheets of filo.
Add remaining filling, being sure to spread to corners. Cover with remaining filo sheets, buttering between each. Roll edges and tuck inside pan DO NOT TRIM as you would for a pie.
Sprinkle the top with butter. Before baking, but through the TOP LAYERS ONLY into traditional diamond shapes. Use a small sharp knife with a ruler to guide you.
To make diamond-shaped pieces - make vertical cuts 1" apart. Turn pan horizontally and make cuts at an angle 1" apart. Stick a whole clove into the center of each diamond. Besides adding flaor, it keeps the layers together during baking.
Bake at 350 degrees for 1 hour. Check during the last 20 minutes to be sure it is browning evenly.
20 minutes before baklava is done baking, in a saucepan, combine 3 cups sugar, water, cream of tartar, lemon juice, and flavoring or honey. Bring to a boil. When baklava is done, remove from oven and pour syrup over top using a ladle or spoon to distribute syrup evenly. Set aside to cool at room temperature. DO NOT REFRIGERATE.
Keep in pan overnight or at least four hours before cutting and serving.
