Extra Crispy Baklava

Prepare the syrup: boil sugar, water and lemon juice for 15 minutes; cool to lukewarm.

Melt and clarify the butter by skimming off the foam.

Layer sheets in the tray, brushing each with clarified butter; sprinkle pistachios every 5 sheets.

Layer 10 more sheets on top and brush generously with butter.

Score into diamond shapes with a sharp knife.

Bake at 180°C for 40-45 minutes until deep golden. Pour cold syrup over hot baklava.