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Gingerbread with Lemon Curd Mousseline

1/2 cup butter
1/2 cup granulated sugar
1 cup molasses
Scant 2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1 tablespoon baking soda
1 cup boiling water

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Cream butter and sugar until light and fluffy, add molasses.
3. Whisk together flour and spices.
4. Put the baking soda in a two cup measuring cup, add one cup boiling water. Add flour mixture and baking soda/water alternately to creamed mixture, mixing well. Turn into prepared pan.
5. Bake for 35 to 40 minutes or until tested done when wooden pick inserted in center comes out clean.
6. Serve warm or cool with the Lemon Curd Mousseline.

Lemon Curd Mousseline:

 

9 large egg yolks
3 large whole eggs
1 cup granulated sugar
1 cup lemon juice

2 cups heavy cream

3 tablespoons granulated sugar

1. Place egg yolks, eggs, 1 cup sugar and lemon juice in a double boiler and cook over simmering water. Stir with spatula to start, switch to whisk as it thickens. Place plastic wrap over custard and cool to room temperature. Refrigerate for 1 hour.
2. Whip the cream with 3 tablespoons sugar. Fold whipped cream into cooled lemon curd. Serve with the gingerbread.

Makes 12 servings.