Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.