Gingerbread with Lemon Sauce

This one's for you, Smily.

GINGERBREAD

1 1/2 c. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 egg
1 c. molasses
1/2 c. butter, melted
1/2 c. hot water

Preheat oven to 375 degrees. Grease and flour an 8 x 8 inch pan. Set aside.

In medium bowl, mix flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In large bowl, beat egg, molasses, butter, and water with electric beaters until well mixed. Add in flour mixture and beat until smooth. Pour into pan and bake for 25 minutes, until toothpick inserted in center comes out clean. Let cool, then cut into 9 squares.

LEMON SAUCE

1/2 c. sugar

2 T. cornstarch

1 c. water

1/4 c. butter

2 t. grated lemon peel

dash salt

1/4 c. lemon juice

In small saucepan, mix sugar and cornstarch. Add water and stir, over high heat, until boiling. Reduce heat and simmer, stirring, until mixture thickens and turns transluscent. (This will take just a couple of minutes.) Remove from heat, stir in butter, lemon peel, salt, and lemon juice. Cool slightly, then serve over slices of gingerbread.