In a large jar place the lemons and thyme, then drizzle over with the honey.  Cover and leave for a few hours (or overnight).  The honey will macerate the lemons and draw out the liquid.

After a few hours, mash with a wooden spoon and then strain out the juice.  Squeeze the lemon pieces as you are straining to get all the juice out.

You should get 1 1/2 cups of juice.  If not, top up with a little water or extra lemon juice.  If you get more than this, just use 1 1/2 cups.

Pour half into a jug and sprinkle over with gelatin and leave to sit.

Pour the remaining juice into a saucepan and bring up to just before boiling over medium-high heat.  Pour this slowly into jug and whisk continuously until all the gelatin has dissolved.

Pour into silicon moulds or a square cake tin lined with plastic wrap and set in the fridge for two hours.

Once firm remove from moulds or cut into squares and enjoy!