Ingredients20 m servings
- In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.
- This recipe was tested with an 850-watt microwave.
ReviewsRead all reviews 11
I hesitate to write a review 'cause I did change a few things and I'm SURE it was perfect without the changes, but the reason I am adding this note is to let people they CAN tweak it if they wan...
This was absolutely TERRIFIC!!! My kids have asked me to make it every single day since the first time I tried it! I used half the ginger and then substituted nutmeg for the other half, and I ...
Easy and really yummy. The lemon sauce is amazing. Made this for my grandpa's birthday and he had nothing but good things to say about it.
My 5 stars are for the lemon sauce, since I used Ellouise Halstead's gingerbread recipe (DELICIOUS!), also on Allrecipes.com This lemon sauce is amazing. My only bit of advice is to be careful ...
This cake was so moist and the lemon sauce just perfect. It was easy to make and I will surely make it again!