Title: Lemon Sauce for Gingerbread
Categories: Dessert Sauce
Yield: 1 Servings

1/2	c	Sugar
2	tb	Cornstarch
	ds	Salt
1	c	Water
2	tb	Lemon juice
2	tb	Butter
2	ts	Grated lemon peel
THE HOW TO PART

1. In medium saucepan, combine sugar, cornstarch and salt; stir in water until well blended.

2. Cook over medium heat, stirring constantly, until mixture boils and is slightly thickened and clear (about 7 minutes).

3. Remove from heat; stir in lemon juice, butter and lemon peel.

My note you may want to increase the lemon juice by 1 TB to increase the lemon flavor.

Serve over hot Gingerbread. Also good over pound cake.

From the Pillsbury Gingerbread mix box.

Typos and MM format Fred Ball

October 20, 1997

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