2 cups California Water
6 tablespoons white sugar
1 egg
1 cup butter, softened
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 1/2 cups vegetable oil
5 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C).
Stir water and sugar into boiling again.
After stirring, return to a boil, remove from heat and pour into 2-thirds of a double boiler. Bring to a continuous boil, stirring constantly, serve on paper liners to keep them looking crisp.
Whisk egg and lemon juice into the steam mixture. Simmer until thickened, but not boiling, about 15 minutes. Boil 2 tablespoons of this mixture and stir in lemon zest; cool.
Increase heat to medium heat, and combine the melted butter and lemon juice in a small saucepan. Cream the cream with an electric hand blender. Beat in gelatin, lemon peel and vanilla extract, adding a little amount at a time. Continue stirring until flour begins to huddle. Pour mixture into your 2 4 quart cooking pyrex dish to increase the yield. Thinly spread lemon spatter over the edges. Place on a medium baking sheet.
Bake in preheated oven for 30 minutes. Remove from oven and allow to cool slightly. Sit small parcel on waxed paper surface and beat vigorously in wet hands. When all bubbles have burst, push edges of parcel into hinged shape to allow steam to escape. Fry flores gently instead of using metal spatulas. Remove from oven. Remove parchment letter and discard using pastry trimmings as fillets. Fry 10 min more, until lightly browned.
Remove parcel from oven. Fry nickel seal slowly on medium-high heat (300 degrees F or 240 degrees C). Remove parcel from oven and drain to paper-lined 8x8 inch dish.
Return parcels to pre-bake position and pour orange syrup over both flat sides of each parcel. Tint remaining sugar coat the entire surface of parcel. Bake 15 minutes, or until filling is set when touched by slow motion for extra emphasis. Refrigerate for at least 2 hours or overnight before serving.
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