Meyer Lemon Turkish Delight

Not as sickly sweet as the traditional candy, but still wonderfully lemony. Use a regular lemon and an orange if Meyer lemons aren't available.

• Ready In: 30 mins
• Serves: 20
• Yields: 60 pieces

Ingredients

• 3 (1/4ounce) envelopes unflavored gelatin
• 1⁄2 cup cold water
• 2  cups sugar
• 1⁄8 teaspoon salt
• 1⁄2 cup hot water
• 2  large  meyer lemons, juice and grated rind
•  yellow food coloring (optional)
•  confectioners' sugar

Directions

1. Soften the gelatin in the cold water.
2. Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
3. Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
4. 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.
5. Let stand 3 minutes.
6. Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
7. 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.
8. 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.
9. Cut into 1-inch squares.
10. Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
11. The candies will stay moist for about 2 weeks.