Gingerbread with lemon sauce I asked my mother-in-law for the recipe since the spice cake with tangy lemon sauce is my husband’s favorite. From Kristen Oak of Pocatello Idaho.

Ingredients 

1 cup shortening

1 cup sugar

1 cup molasses

2 eggs

3 cups all-purpose flour

1-1/2 teaspoons each baking soda and salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup hot water

LEMON SAUCE:

1/2 cup sugar

2 teaspoons cornstarch

Dash salt

Dash nutmeg

1 cup water

2 egg yolks, beaten

2 tablespoons each butter and lemon juice

1/2 teaspoon grated lemon peel

Method 

In a large mixing bowl, beat the shortening, sugar, molasses and eggs until well blended.

Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. 

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. 

Cool on a wire rack. In a saucepan, combine sugar, cornstarch, salt, nutmeg and water until smooth.

Cook and stir over medium- high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. 

Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

Gently stir in butter, lemon juice and peel.

Serve with warm cake. Refrigerate leftover sauce. Yield: 20 servings.