• Grease the bottom of an 8 or 9 inch square pan.
• Sift flour with salt, baking powder, soda, cinnamon, ginger and allspice in mixing bowl.
  1 1/2 Cups Flour, 1/2 teaspoon Salt, 1/2 teaspoon Baking Powder, 1/2 teaspoon Soda, 3/4 teaspoon Cinnamon, 3/4 teaspoon Ginger, 1/2 teaspoon Allspice
• Combine oil and molasses in boiling water.
  1/2 Cup Oil, 1/2 Cup Molasses, 1/2 Cup Water
• Blend in brown sugar and egg.
  1/2 Cup Brown Sugar, 1 Egg
• Add dry ingredients gradually.
• Mix thoroughly.
• Pour batter into pan and bake at 350 for 30-40 min. until gingerbread springs back when lightly touched in center.
• Serve as a dessert with whipped cream or lemon topping

For the sauce

• Combine sugar and cornstarch in saucepan
  1 Cup Sugar, 2 1/2 Tablespoons Cornstarch
• Gradually add water, blending until smooth.
  2 Cup Water
• Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat.
• Blend about 1/2 cup of hot mixture into egg yolks.
  2 Egg Yolks
• Add to hot mixture in saucepan and cook 2 minutes.
• Add lemon rind, lemon juice and butter.
  2 teaspoons Lemon Rind, 1/3 - 1/2 Cup Lemon Juice, 2 Tablespoons Butter
• Serve warm over warm gingerbread.