Meyer Lemon Turkish Delight Recipes

CANDIED KUMQUATS OR MEYER LEMONS

Steps:

• In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
• In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
• Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
• Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
• Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

MEYER LEMON TURKISH DELIGHT

Steps:

• Soften the gelatin in the cold water.
• Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
• Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
• Remove from the heat and stir in the grated rind and lemon juice, and a little yellow food coloring to tint the mixture, if desired.
• Let stand 3 minutes.
• Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
• Let stand without disturbing until slightly jellied (to prevent filming the sides of the pan); then refrigerate overnight. Loosen around the sides of the pan with a wet spatula.
• Slip the spatula down one end and underneath the jellied mixture, then pull it out of the pan with your hands onto a surface liberally dusted with confectioner's sugar.
• Cut into 1-inch squares.
• Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
• The candies will stay moist for about 2 weeks.

LEMON BLUEBERRY DELIGHT

Steps:

• Tear up shortbread into 2 cm pieces and line bottoms of parfait cups.
• Spoon lemon curd in a layer on top.
• Add a layer of fresh blueberries.
• Top with whipped cream.
• Sprinkle with shredded coconut.

TURKISH DELIGHT

Steps:

• Stir the sugar, water and gelatine in a saucepan over low heat until dissolved.
• Bring to a boil.
• Boil without stirring for 20 minutes.
• Add the citric acid, rose water and food colouring.
• Pour into a lightly greased tin.
• Allow to cool and set.
• Cut into squares.
• Roll in icing sugar.
• Serve and relish the delight!

LEMON DELIGHT

Steps:

• Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
• Bake 15 minutes at 350 degrees.
• While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
• Spread over cooled crust.
• Beat pudding as directed on package and spread over cream cheese mixture.
• Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
• Refrigerate for at least 4 hours.
• Cut into squares to serve.

LEMON CREAM DELIGHT

Steps:

• Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
• Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
• Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
• Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
• Fold powdered sugar and vanilla into the whipped cream.
• Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
• Spread this mixture into the crust and let chill 15 minutes.
• Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
• Chill, covered.
• Cut into 9 squares to serve.

TURKISH DELIGHT - LOKUM (CANDY)

Steps:

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

TURKISH DELIGHT

Steps:

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