Prepare the syrup by dissolving the sugar in water.
Bring to boil over high heat.
Reduce heat and simmer ten minutes.
Add the lemon juice.
Bring to boil again.
Remove from heat and set aside to cool.
Open out the filo dough.
Place your baking pan over it and cut all around the edges and remove, but reserve, the excess dough to place between layers of dough.
Grease your baking pan.
Line the pan with two layers of dough.
Brush the top with butter.
Line two more layers and brush with butter.
Continue in this manner until half the dough is used.
Spread a mixture of chopped walnuts and sugar over the dough.
Arrange the other half of the dough on top, brushing every two layers with butter.
Brush the top layer with butter.
Diagonally cut the baklava from top to bottom into diamond shapes.
Bake at 350 degree about twenty-five to thirty-five minutes or until golden brown.
Cool about ten minutes.
Then pour one spoonful of syrup over each diamond and serve.
Note: Clarified butter is used because baklava keeps longer this way.
If you use sweet butter the flavor will become very strong and heavy tasting in a few days.
Most every country makes Baklava, but each one a little different from the other.
In Lebanon they add a few drops of rose water to the syrup.
In Greece they add a piece of cinnamon stick to the syrup and two tablespoons of honey