Lemon Turkish delight

Name: Lemon Turkish delight
Yield: 50 servings
Cuisine: Boil
Ingredients: 30.00 ml Sheridans gelatine powder; 250.00 ml water; 750.00 ml sugar; 150.00 ml cornflour; 100.00 ml lemon juice; icing sugar sifted

50 servings

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By Food24 November 03 2009

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Ingredients (6)

30.00 ml	Sheridans gelatine — powder
250.00 ml	water
750.00 ml	sugar
150.00 ml	cornflour
100.00 ml	lemon juice
	icing sugar — sifted

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Method:

Sprinkle gelatine over 50 ml (1/5 cup) water and set aside to soften.
Place 150 ml (3/5 cup) water and sugar in a saucepan. Bring to boil.
Boil, without stirring, for 5 minutes to make a syrup. Mix cornflour, lemon juice and remaining water and stir into syrup with gelatine mixture. Simmer until gelatine has dissolved, stirring occasionally.
Pour into a lightly oiled, shallow, 18 cm square dish. Set overnight.
Cut into small squares and roll in icing sugar.
Store between sheets of waxed paper.