A couple of weeks ago I found a page in my vintage magazine about the many ways to top gingerbread. (Click HERE.) It has taken me that long to gather the ingredients, but tonight's the night!
The original page didn't give a recipe for the lemon sauce, so I decided to look through my vintage cookbooks. The one I settled on came from the 1958 edition of Betty Crocker's Dinner for Two Cookbook.
1/2 cup sugar
1 tbsp. cornstarch
1 cup boiling water
1 tbsp. butter
1 tsp. lemon juice
1 1/2 tsp. grated lemon rind
Stir in water with sugar and cornstarch and boil 1 minute, stirring constantly. Remove from heat. Stir in remaining ingredients. Keep hot until time to serve.
Quick Lemon Sauce
Prepare 1 pkg. lemon pudding and pie filling mix according to pkg. directions--except use 1 1/2 times the amount of liquid.
I'm going for the original one, although I like how they gave a foolproof option for the newlywed chef!
The gingerbread is baking as I type. I'm going to break out the vintage plates to serve this baby!