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Gingerbread with Lemon Sauce
December 17, 2011

My 5 stars are for the lemon sauce, since I used Ellouise Halstead's gingerbread recipe (DELICIOUS!), also on This lemon sauce is amazing. My only bit of advice is to be careful about adding the egg too soon after bringing the mixture to a boil, as it will cook the egg before is has a chance to incorporate into the sauce. I thought I'd cooled mine down enough, but still ended up having to fish bits of cooked egg white out of the sauce. Just like making custard - you just have to be careful and you will be rewarded with a rich, creamy zesty sauce that would be good on darn near anything.

  1. 11 Ratings

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