Directions

1. Line a shallow baking dish (or baking sheet with a slight lip), about 12 x 8 inches/30 x 20cm in size, with parchment paper.
2. Pat dry the feta pieces, then dip each piece in the flour, gently shaking off the excess. Coat in the egg, followed by the sesame seeds, making sure the feta pieces are completely coated. Transfer each piece to the prepared dish and refrigerate for at least 30 minutes, or up to overnight.
3. Preheat the oven to 450°F. Drizzle the coated feta pieces with the oil and bake from cold, for 18 minutes, very gently flipping the pieces over halfway, or until golden and warmed through.
4. While the feta is baking, put the honey and black lime, if using, into a small saucepan on medium-high heat. Once it starts to bubble, turn the heat to medium and cook, stirring occasionally, until it turns a deep amber caramel, about 6 to 7 minutes. Take off the heat and stir in the lemon juice. Set aside to cool for 5 minutes.
5. Use a small, sharp knife to peel and segment the remaining two lemons and stir the segments into the cooled honey mixture.
6. When ready, pour the syrup directly over the feta in the baking dish, sprinkle with the thyme, and serve at once, straight from the dish