Preparation :
Syrup : Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool.
Pastry : Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, the put into the syrup. Strain off the syrup, place tulumba on serving plate and serve cool.