I was in a hurry but wanted to try it so bad, so used a box gingerbread...it's wonderful, and keeps a long time. I love it and would make it a lot. BobbieLB
Lemon Hard Sauce With Gingerbread
Photo: Jennifer Davick; Styling: Missie Neville Crawford
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Total: 10 Minutes
- 1/2 cup butter, softened
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- Warm gingerbread
- 1. 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.
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