Lemon Sauce for Gingerbread
A warm, silky lemon sauce made with evaporated milk, butter, and fresh lemon zest — the perfect finishing touch for classic gingerbread.
Servings: 12 servings (2 tablespoons per)
Equipment
- Double Boiler (for making the sauce)
Ingredients
- 2 cups granulated white sugar
- 1 cup evaporated milk
- 1 tablespoon salted butter
- 1 tablespoon finely grated lemon zest
Instructions
- Place sugar and milk in the top of a double boiler. Simmer until the sugar is dissolved and mixture is well blended and creamy. Stir in the butter and lemon zest.
- Pour over fresh baked gingerbread while still warm.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 35g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.1mg