Lemon Turkish Delight - Alison's Wonderland Recipes (2024)

UPDATE: You can find a new version of this recipe in my cookbook, A LITERARY HOLIDAY COOKBOOK.

You knew it was coming. How could a Narnia menu end with anything else? I can’t be the only person who immediately thinks of the White Witch when I hear the words “Turkish delight.”

Traditionally, rose is the most common Turkish delight flavor, but I tend to think flower-flavored things taste like perfume (jasmine tea is another thing that makes me go blech). So instead of going the traditional route, I decided to make this lemon Turkish delight from Sprinkle Bakes. The result was light, fragrant, and yummy.

P.S. This recipe needs 24 hours to set.

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“The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious.”
— The Lion, the Witch, and the Wardrobe

INGREDIENTS:

• 2 1/2 cups cold water
• 3/4 cup cornstarch, plus 1/2 cup for dusting
• 3 cups granulated sugar
• 1/4 cup light corn syrup
• 1 tbsp lemon extract
• 2 drops yellow liquid food coloring
• 1/2 cup powdered sugar

Makes about 30 pieces

INSTRUCTIONS:

1. In a 4 quart microwave save dish (I recommend Pyrex), whisk together the cornstarch and water until smooth.

2. Microwave the mixture for 2 minutes and whisk again. Microwave again for 2-3 minutes or until there’s about a 1/2 cup of liquid left and the rest has become a white paste. For me, at the 2 minute mark there was still a good amount of liquid, and some hunks of waxy material—that’s about the half way point. For me, 3 minutes was exactly right to get a pasty texture.

3. Whisk until smooth. You will have a texture like glue but a little waxier. Whisk in the sugar and corn syrup.
   See Also

   Lemon Drops Candy Recipe (With or Without Citric Acid)Dreamy Orange Butter RecipeMint Chutney Recipe (Pudina Chutney)Candied Ginger Chews Recipe | Sugar Free

4. Microwave the mixture for 5 minutes and whisk again. The color and texture will be basically the same, but slightly thickened.
5. Microwave for another 5 minutes. Aaaaand….you guessed it: whisk again until smooth. The mixture will be lumpy and bubbly when you first take it out. Whisking should make it smooth, gloopy, and translucent.
   

   Before whisking

   After whisking

6. Microwave for ANOTHER 5 minutes (last 5 minute round, I promise). Whisk in your extract and food coloring until the mixture is smooth and evenly yellow.
   
7. Microwave for 3 minutes. Whisk until smooth. This is the point where a lot depends on your microwave and the proportions of your pan. If the mixture has become super thick, a large amount gets caught in the balloon of the whisk, and it doesn’t ooze back into an area of the pan if you whisk it into the middle, then you’re done microwaving. If not, keep microwaving at 3 minute intervals until you achieve the desired consistency. I had to microwave it 4 extra times, 3 minutes each (so don’t be surprised if you have to do it several times). After whisking at the end of round 3, it had a texture like really thick lemon curd. At the end of round 4, it was much denser and wanted to stay all gathered together in a clump in the center of the pan, rather than ooze back to the corners.
8. Spray an 8×8 or standard loaf pan with mildly flavored cooking spray (canola or vegetable sprays are fine). Also spray the back of a spoon. Scrap the candy batter into the pan and use the back of the spoon to spread it evenly.

9. Let the candy batter sit at room temperature for about 2 hours or until firm enough to handle without losing its shape.
10. Turn the candy out of the pan onto a cutting board lightly dusted with cornstarch. Spray the blade of a knife or kitchen scissors with cooking spray and cut the candy into 1″ squares.
    

    Be sure to handle the candy gently—my square took some damage when I tried to adjust it after flipping it out of the pan. Lesson learned!

    If using a knife, I recommend cutting with the very tip of the knife, holding the knife almost perpendicular to the cutting board. This will give you the cleanest cut.

    See Also

    Lemon Pizzelle Recipe - Classic Christmas Cookie - Savoring The Good®
11. Lay a sheet of wax paper on the bottom of a wide, shallow storage dish and gently place the Turkish delight pieces on top of the paper in a single layer. Loosely cover the top of the container with plastic wrap and allow the candy to set for 24 hours.
12. When the candy has set and you are ready to serve, mix your 1/2 cup cornstarch and 1/2 cup powdered sugar in a large bowl, taking care to break up the clumps of cornstarch with your fingers. Gently toss the candies in the powder mix, dusting off any excess.
    
13. If you’d like to store any extras, pour your extra powder mix into the storage dish and place the candies on top of the powder layer. Tightly cover the dish with plastic wrap and store at room temperature for up to 2 days.
14. Serve to any Sons of Adam or Daughters of Eve you find wandering through Narnia’s winter woodland! 🙂
    

Here’s the Yummly printable!

You can find a new version of this recipe
in my cookbook, A LITERARY HOLIDAY COOKBOOK!

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