Reader Jean Smith of Brookhaven, Mississippi, inspired this delicious topping for gingerbread. Make your own favorite gingerbread recipe, or use a mix.
1/2 cup butter, softened
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
How to Make It
Beat softened butter, lemon zest, and lemon juice at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Serve immediately with warm gingerbread.
Note: Store sauce in refrigerator up to 1 week. Let stand 20 minutes before serving.