Lightly grease just the sides of a 9 by 13-inch baking sheet. Piece together the wafer paper, without overlapping, to fit the bottom of the pan and set aside.
In a medium saucepan, combine the granulated sugar and honey over medium heat. Cook, stirring occasionally, until it reaches the hard crack stage and a candy thermometer registers 315 degrees F. Remove from the heat and stir until the temperature drops to 300 degrees F, 1 to 2 minutes.
Meanwhile, in the bowl of an electric mixer, beat the egg whites until soft peaks form. Add confectioners' sugar and beat until stiff peaks form. With the mixer running, slowly pour the honey mixture into the meringue. This will cause the meringue to double in volume; let stand until the volume returns to normal. Continue beating the mixture until thick. Fold in the almonds and lemon zest.
Pour the mixture into prepared pan and cover with another layer of wafer paper. Let cool slightly on a wire rack. Remove from the pan and cut with scissors into rectangular bars. Let cool completely.
Recipe courtesy Emeril Lagasse, 2003