4 tablespoons powdered lemon juice
1/2 pound candy corn
2 tablespoons lemon juice
1 cup white sugar
1 egg
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon lemon zest
1 teaspoon vanilla extract
In a small saucepan, mix lemon juice with white sugar and blend with lemon juice, using 1 cup of juice for each cookie. Spread on the bottom of a large 9x13 inch pan.
Bake for 1 hour in the preheated oven, or until light golden brown. Remove from pan, put on a wire rack, and cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the cooled cookies out onto a large cookie sheet, and flatten slightly by pressing any hard parts down into the sheet. Dust lightly with lemon zest.
In a small stockpot, heat vegetable oil in a medium saucepan over medium-high heat. Add candy corn, lemon juice, sugar, egg and oil, stirring constantly. Bring to a boil and cook about 5 minutes, stirring often. Remove from heat and carefully remove from dish.
To make the lemon zest, add lemon zest, lemon peel, lemon juice, lemon zest, lemon peel and vanilla to the boiling mixture. Remove from heat; immediately stir lemon zest into lemon zest mixture. Fold over the melted contents of the cookies and slide onto the cookie sheet.
Bake for 10 to 15 minutes in the preheated oven, until light golden brown and slightly crisp. Allow cookies to cool completely on baking sheet before removing from pan.