Boil the granulated sugar and water in a pot; once boiling, cook over low heat for ten minutes, then add lemon juice and turn off the heat. Let the syrup cool to room temperature. Note: the syrup should be poured warm over the hot dessert.

Whisk the softened butter and powdered sugar, then add the egg and mix. Add the semolina and baking powder, then add the flour gradually to get a soft dough that doesn't stick to your hands. Do not overknead the dough.

Pull off walnut-sized pieces of dough and roll into balls, press down slightly, and place a hazelnut on top of each. Arrange them spaced apart on a tray lined with parchment paper; they will expand while baking.

Bake in an oven preheated to 170°C (338°F) for about twenty-five minutes, until the tops turn a light reddish color. Note: bake on the middle rack so the bottoms don't burn.

Important: Pour the warm syrup with a spoon over the hot şekerpare fresh out of the oven. Tilt the tray slightly so the syrup reaches every piece, and let it soak for at least one hour. Serve at tea time.