Gingerbread with Lemon Sauce

1 cup shortening
1 cup sugar
1 cup molasses
2 eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water

Lemon Sauce:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup water
2 egg yolks, beaten
2 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

In a large mixing bowl, beat the shortening, sugar, molasses and eggs until well blended. Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Makes 20 servings.