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“I am posting this for the ZWT 2006. No I haven't made or tried it. Compliments of About web page. Times and servings are guesses.”
1hr 10mins

Ingredients Nutrition


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

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