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1
Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper.
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2
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
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3
Stir constantly until sugar dissolves.
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4
Allow mixture to boil.
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5
Reduce heat to low and allow to simmer, when the mixture reaches 240u00b0F on a candy thermometer, take off the heat and set aside.
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6
Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat.
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7
Stir making sure all lumps are gone allow the mixture to begin boiling.
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8
Stop stirring when the mixture has a glue like consistency.
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9
Mix in the lemon juice, water and sugar mixture.
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10
Stir constantly for around 5 minutes.
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11
Reduce heat to low. Allow to simmer for 1 hour, stirring frequently.
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12
Do Not let it burn or stick to the pan.
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13
When the mixture has become a golden color, mix in rosewater.
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14
Pour mixture into pan lined with wax paper.
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15
Make sure that it is spread out evenly in the pan and allow to cool overnight.
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16
When it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
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17
Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces.
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18
Coat with confectioners sugar mixture.
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19
You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.
