Lemon Sauce for
Gingerbread
Ingredients:
|
1 Cup Sugar 1/2 Cup Butter 1/4 Cup Water 1 Tbsp Grated Lemon Peel 3 Tbsp Lemon Juice 1 Egg, Well Beaten |
Directions:
Mix
all ingredients in a 2 quart saucepan. Heat to boiling over medium heat, stirring
constantly. Serve warm or chilled. Keeps in refrigerator for up to 2 weeks.
Can be used over gingerbead or poundcake
|
Yields |
12 servings |