Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

Ingredients Edit

Ginger bread Edit

Lemon sauce Edit

Directions Edit

Ginger bread Edit

  1. Melt shortening in boiling water then add molasses and egg.
  2. Combine dry ingredients then add to molasses mixture.
  3. Pour batter into a greased square pan and bake at 350°F for 30 minutes.
  4. Cool before cutting into squares.
  5. Pour lemon sauce over right before serving.

Lemon sauce Edit

  1. Combine sugar, butter and 1¼ cup water in saucepan.
  2. Cook over low heat stirring constantly until sugar dissolves.
  3. Combine cornstarch and remaining water then add syrup mixture.
  4. Cook until clear and thickened.
  5. Add lemon rind and juice and cook 2 minutes.
  6. Combine egg yolks and milk.
  7. Add a small amount of sauce mixing well.
  8. Add back to sauce in pan then bring to a boil stirring constantly.

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