Preheat the oven to 350F.

To prevent the filo drying out, cover it first with a sheet of greaseproof paper then with a tea-towel wrung out in cold water. Brush a 13x10 inch baking dish with a little of the butter. Brush half the sheets of filo pastry with butter and lay in the bking dish, one on top of the other. Spread over the filling ingredients, then cover with the remaining pastry sheets, again buttering each one before laying it down.

Using a sharp knife, tuck the edges down neatly round the sides. Brush with the remaining butter. Using a sharp knife, cut into diamonds. Bake in the over for 25 minutes, then reduce the heat to 300F and bake for a further 30 minutes.

While the Baklava is cooking, put the sugar for the syrup into a pan with 10 fluid ounces water and the lemon juice. Stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Cool. As soon as the Baklava comes ut of the oven, pour over the syrup, then leave to cool completely.