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1
In a 9 inch square baking pan, grease the sides and bottom with vegetable oil or shortening.
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2
Line with wax paper and grease the wax paper.
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3
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
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4
Stir constantly until sugar dissolves. Allow mixture to boil.
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5
Reduce heat to low and allow to simmer, until the mixture reaches 240u00b0F on a candy thermometer.
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6
Remove from heat and set aside.
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7
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
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8
Stir until all lumps are gone and the mixture begins to boil.
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9
Stop stirring when the mixture has a glue like consistency.
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10
Stir in the lemon juice and water/sugar mixture.
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11
Stir constantly for about 5 minutes.
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12
Reduce heat to low, allow to simmer for 1 hour, stirring frequently.
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13
Once the mixture has become a golden color, stir in rosewater.
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14
Pour mixture into wax paper lined pan.
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15
Spread evenly and allow to cool overnight.
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16
Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
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17
Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
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18
Coat with confectioners sugar mixture.
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19
Serve or store in airtight container in layers separated with wax or parchment paper.
