Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup granulated sugar

  3. 1 cup molasses Scant

  4. 2 1/2 cups all-purpose flour

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground ginger

  7. 1/2 teaspoon ground cloves

  8. 1 tablespoon baking soda

  9. 1 cup boiling water Lemon Curd Mousseline:

  10. 9 large egg yolks

  11. 3 large whole eggs

  12. 1 cup granulated sugar

  13. 1 cup lemon juice

  14. 2 cups heavy cream

  15. 3 tablespoons granulated sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C) . Grease a 13 x 9 x 2-inch baking pan; set aside. Cream butter and sugar until light and fluffy, add molasses. Whisk together flour and spices. Put the baking soda in a two cup measuring cup, add one cup boiling water. Add flour mixture and baking soda/water alternately to creamed mixture, mixing well. Turn into prepared pan. Bake for 35 to 40 minutes or until tested done when wooden pick inserted in center comes out clean. Serve warm or cool with the Lemon Curd Mousseline. For Lemon Curd Mousseline: Place egg yolks, eggs, 1 cup sugar and lemon juice in a double boiler and cook over simmering water. Stir with spatula to start, switch to whisk as it thickens. Place plastic wrap over custard and cool to room temperature. Refrigerate for 1 hour. Whip the cream with 3 tablespoons sugar. Fold whipped cream into cooled lemon curd. Serve with the gingerbread.


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