Categories: dessert, favorites, lemon

Ingredients

• 1/2 cup boiling water
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 egg, beaten
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/2 cup sugar
• 1 Tbsp. cornstarch
• 1/8 tsp. nutmeg
• 1/8 tsp. salt
• 1 cup boiling water
• 2 Tbsp. butter/margarine
• 1 tsp. grated lemon rind
• 1 1/2 Tbsp. lemon juice

Directions

1. Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly.

2. Pour water over shortening; add brown sugar, molasses, and egg; beat well.

3. Add sifted dry ingredients; beat until smooth.

4. Spread batter evenly in prepared pan.

5. Bake at 350 degrees for 35 minutes.

6. Meanwhile make lemon sauce:

7. mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg.

8. Gradually add 1 cup boiling water; cook over low heat until thick and clear.

9. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly.

10. Makes 1 1/2 cups.

11. Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream.

12. Serve in squares with hot lemon sauce.

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