When I was about 12, my family spent most weekends hiking in central Pennsylvania, where we lived then. One morning, we hiked with some friends of my parents’, to whose house we returned for a post-hike meal. Brenda served gingerbread pancakes with lemon sauce — and I copied the recipe from her that day. I may have been a strange twelve-year-old, but it’s one of my favorite recipes, still today. This version substitutes a Local Box Meyer lemon for a softer spin on the sweet-tart sauce. I made it last night and served it warm over fresh-baked gingerbread.
Meyer Lemon Sauce1/2 cup butter 1 cup sugar 1/4 cup water 1 egg, well beaten juice and grated zest of 1 Meyer lemon
Combine all ingredients in a small saucepan. Cook over medium heat, whisking constantly, until mixture boils. Skim off butter solids, if desired.