2 teaspoons lemon juice
4 cups sugar
4 1/2 cup water
1 1/2 tablespoon Rosewater
1 1/4 cup cornmeal
1 teaspoon cream of tartar
1 cup powdered sugar
Oil a baking dish 9-inch square. Line with plastic wrap and oil the plastic wrap.
In a heavy saucepan over medium heat, combine sugar, water 1 1 / 2 cup of lemon juice. Stir until sugar is dissolved and mixture boils. Reduce heat and simmer gently, without stirring, until mixture reaches soft-ball stage (240 ° F on a candy thermometer). Remove from heat.
In another large saucepan over medium heat, combine the cornstarch 1 cup of cream of tartar. Gradually add remaining 3 cups of water until no lumps. Stir constantly until mixture boils and is thick, sticky paste.
Slowly pour the hot sugar, water and lemon juice, syrup, cornstarch mixture, stirring constantly. Reduce heat and cook, stirring often to prevent sticking, about 1 hour or until the mixture became a golden yellow color.
Add the rosewater and the tone of your choice with food coloring. Pour mixture into prepared pan and spread evenly. Cool to room temperature and let stand, covered, overnight to set.
Sift the icing sugar and corn flour 1 / 4 cup on a large table. In turn, the Turkish delight and cut into 1-inch squares with an oiled knife. Roll pieces in sugar mixture to coat. Store in an airtight container with sheets of waxed paper, sprinkled with sugar mixture, separating each layer.