Homemade Pistachio Baklava

In a saucepan, add the sugar, water, salt, and lemon slice. Bring to a boil over medium-high heat.

Reduce the heat to medium-low and let simmer for 12-15 minutes.

Remove the syrup from the heat and let cool at room temperature.

Preheat the oven to 350°F (175°C).

In a small saucepan, melt the butter over low heat and add the vegetable oil.

Brush the bottom of a 9x13 inch baking sheet with the melted butter mixture.

Lay a sheet of phyllo dough on the bottom of the baking sheet and brush with butter. Repeat this process with 16 more sheets.

Sprinkle 3/4 cup of the pistachios evenly over the dough.

Continue to layer 4 more sheets and sprinkle with another 3/4 cup of pistachios.

Top the pistachio layer with one phyllo sheet and brush with butter. Repeat this process with the remaining phyllo sheets and butter to complete 40 layers.

Brush the top of the baklava with butter and cut into squares or diamonds of equal size using a sharp knife.

Bake for 40-45 minutes until golden brown.

Remove from the oven and pour room temperature syrup over the hot baklava.

Set aside for the baklava to absorb the syrup and let cool completely.