- 1/4 cup shortening
- 1 tablespoon sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup boiling water
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- LEMON SAUCE:
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/4 cup water
- 1 egg, beaten
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 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.