In a medium bowl, mix together the butter, 3/4 cup honey and lemon juice until well blended. Combine the flour, oats and wheatgerm; mix into the honey mixture. Spread evenly into the bottom of an ungreased 20x30cm baking dish. Set aside.
In another bowl, beat eggs while gradually pouring in 1/4 cup honey. Stir in almonds, chocolate chips, dates, apricots, coconut and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
Bake for 30 to 35 minutes in the preheated oven, or until centre is set and the top is lightly browned. Cool completely before cutting into bars.