Ginger Bread with Lemon Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ginger bread

 * ⅓ cup shortening
 * ⅔ cup boiling water
 * 1 cup molasses
 * 1 egg beaten
 * 2¾ cup all-purpose flour
 * 1½ teaspoons baking soda
 * ½ teaspoon salt
 * 1 teaspoon ground cinnamon
 * 1½ teaspoons ground ginger
 * ¼ teaspoon ground cloves

Lemon sauce

 * 1 cup sugar
 * 1 tablespoon butter
 * ¼ cup + 3 tablespoons cold water divided
 * ¼ cup cornstarch
 * 1 teaspoon grated lemon rind
 * ¼ cup plus 2 tablespoons lemon juice
 * 3 egg yolks
 * 2 tablespoons milk

Ginger bread

 * 1) Melt shortening in boiling water then add molasses and egg.
 * 2) Combine dry ingredients then add to molasses mixture.
 * 3) Pour batter into a greased square pan and bake at 350°F for 30 minutes.
 * 4) Cool before cutting into squares.
 * 5) Pour lemon sauce over right before serving.

Lemon sauce

 * 1) Combine sugar, butter and 1¼ cup water in saucepan.
 * 2) Cook over low heat stirring constantly until sugar dissolves.
 * 3) Combine cornstarch and remaining water then add syrup mixture.
 * 4) Cook until clear and thickened.
 * 5) Add lemon rind and juice and cook 2 minutes.
 * 6) Combine egg yolks and milk.
 * 7) Add a small amount of sauce mixing well.
 * 8) Add back to sauce in pan then bring to a boil stirring constantly.