| 1 | Preheat oven to 350°F after the filling has been prepared. |
| 2 | Divide the pastry into 2-equal parts. |
| 3 | Lay 1 sheet on a well-buttered 11 x 16 inch baking pan. |
| 4 | Brush surface generously with melted butter. |
| 5 | Lay second sheet on top of first and butter. |
| 6 | Repeat until half of the pastry sheets have been used. |
| 7 | Cover unused half of pastry sheets with a kitchen cloth to prevent drying. |
| 8 | Prepare the filling: over medium heat bring milk, sugar and salt to a boil in a saucepan. |
| 9 | Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked. |
| 10 | Spread the hot farina mixture evenly over the entire surface of pastry sheets. |
| 11 | Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina. |
| 12 | Pour the remaining butter over the top. |
| 13 | Cut pastry sheets into 24 equal squares. |
| 14 | Bake for 40 to 45 minutes or until light golden. |
| 15 | While the baklava is cooking prepare syrup: place sugar, water, and lemon juice in a saucepan. |
| 16 | Cook over medium heat, stirring constantly, until sugar is dissolved. |
| 17 | Bring to a boil and simer for 15 minutes without stirring. |
| 18 | Remove from heat and allow to cool. |
| 19 | Remove baklava from oven. |
| 20 | Pour off all excess butter by tilting the pan. |
| 21 | Cook for 10 minutes. |
| 22 | Brush surface lightly with some of the drained butter to give luster to the pastry. |
| 23 | Pour syrup over a little at a time, until all is absorbed. |
| 24 | Allow to cool for several hours |
