Instructions: Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside.

In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 teaspoon nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 tablespoons lemon juice. Stir into flour mixture just till blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 minutes. Cool 10 minutes in cans; remove to wire rack.

In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 teaspoon nutmeg. Add the 3/4 cup water.

Cook and stir till mixture is bubbly. Stir in remaining lemon juice.

Serve over warm gingerbread.

Makes 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.