Gingerbread with Lemon Sauce

This is so yummy! I haven't made it in a while so I'm glad that Becky asked me to track down the recipe for her so I know where it is now! I use a gingerbread recipe from Pillsbury and a lemon sauce from Betty Crocker. As a side note, gingerbread is also really good with whipped cream!

Gingerbread with Lemon Sauce

Gingerbread
1 1/3 c. flour
1/2 c. packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 c. butter
1/2 c. boiling water
1/2 c. molasses
1 egg, slightly beaten

Lemon Sauce
1/2 c. sugar
2 T. cornstarch
3/4 c. water
1 T. grated lemon peel, optional
1/4 c. lemon juice
2 T. butter

Heat oven to 350.  Grease bottom only of 9-inch round pan.  In large bowl, combine dry ingredients.  Add remaining gingerbread ingredients; blend well. Pour into greased pan. Bake for 25-35 minutes or until a toothpick comes out clean.

For the sauce: Mix sugar and cornstarch in a 1-quart saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir1 minute; remove from heat.
Stir in remaining ingredients.

Serve warm with the gingerbread.