Make the syrup first. It needs to cool before you pour it over your baklava. It can be prepared a day ahead and kept in the refrigerator.
- In a medium saucepan combine sugar, water and lemon juice.
- Bring to a boil, then reduce the heat to medium, and simmer for 10 minutes. Let cool.
- Preheat the oven to 360F.
- With a wire whisk, mix the eggs and sugar.
- Mix in oil, flour and baking powder.
- Add chopped walnuts and mix until all is blended.
- Split the phyllo in two. Start placing the first half of the phyllo sheets into a 13×9 baking pan one at a time. Brush each with melted butter as you place them into the baking pan.
- Pour the filling over layered sheets, and then repeat with the other half of the phyllo dough sheets.
- Brush the very top with butter, then mark the squares. Do not cut over corners as this will help the top layer to stay intact.
- Bake for 30-40 minutes, depending on your oven. It is ready once the top layer is golden brown.
- Now you can cut through the corners of marked squares.
- Spoon the cold syrup evenly over the warm baklava. Leave uncovered at room temperature until completely cooled and then store in the refrigerator.
- Once baklava is completely cooled you can cut it into triangles or smaller squares.