Make the sugar syrup

• Combine the sugar, water and lemon juice in a saucepan.
• Bring to a boil, then lower the heat to medium-low and simmer.

Cool the syrup

• Turn off the heat and let the syrup cool down completely.

Melt the butter

• Place the butter in a small saucepan over medium heat until completely melted.
• Turn off the heat and let the butter cool down.

Prepare the filo

• Cut the filo pastry into the desired shape.
• Grease the baking dish with butter.

Layer the filo

• Take two filo sheets at a time and place them into the baking dish.
• Brush with butter and repeat until half of the filo sheets are used.

Add the pistachio filling

• Spread the chopped pistachios over the filo.
• Layer the remaining filo sheets on top, brushing with butter every two sheets.

Cut and bake

• Cut the layered baklava into the desired shape.
• Bake in a preheated oven at 180 °C until golden brown.

Soak with syrup

• Pour the cold sugar syrup over the baklava straight out of the oven.
• Garnish with ground pistachios.

Cool and serve

• Let the baklava cool down before serving.