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I love to serve this lemon sauce on gingerbread, especially on gingerbread french toast.
Prep Time: 00:10
Cook Time: 00:10
3/4 c. sugar
2 t. cornstarch
1 c. water
3 t. butter
1 lemon zest from lemon
1 juice of lemon
1In a sauce pan, mix sugar and cornstarch together. Add the water and
2butter, cook and stir over medium heat until the mixture starts to
3thicken. Add the lemon zest and juice and blend well. The mixture
4should be thick and somewhat clear.
5This tastes great over gingerbread, plum pudding or any cake. It will
6store well in the fridge for a couple of weeks. Use it like a jelly on
7toast or English muffins.
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