I wanted to make gingerbread which made me think of two things. First, that I learned from my visit to Peggy’s Cove last year that if I wanted gingerbread I had better make a lemon sauce for it! Second, to get the real east coast experience I was going to refer to the cookbook Out of Old Nova Scotia Kitchens.
In a medium sauce pan combine 3/4 cup sugar, 1 1/2 tbsp cornstarch, 1/4 tsp salt and 1 3/4 cups water. Bring to a boil and bubble gently for 15 minutes. This creates a very thick sugary syrup.
The books says to add 1 tsp lemon rind, 1 tbsp lemon juice and 1 tbsp of butter before serving. Um… what if it gets cold? Then the butter will not melt… So, I just added it at after I took it off the stove to combine.
Pour generously over gingerbread and I promise you, you will not be sorry! These two belong together.
Now this is not as thick and creamy as the sauce at Peggy’s Cove but it has a wonderful fresh taste to it that I love. I give this recipe five out of five wooden spoons.
Sounds lemony good!
Oooo sounds so buttery and lemony good. I could see this being tasty over a yummy slab of pound cake too.