Gingerbread w/Lemon Curd

I liked the idea of utilizing the egg whites leftover from making Lemon Curd. I also wanted to put some time-saving techniques to work when making the lemon curd. The recipe I came up with is pretty hearty, although you can substitute some water for some of the molasses if you like a lighter cake. Serves 9 or so.

Mix dry ingredients together first: > 2 1/3 c. flour > 1/3 c. sugar > 1 tsp. baking soda > 1 tsp. cinnamon > 3/4 tsp. salt

Process until fine: 2-4" piece ginger (or substitute 2 tsp. dry ginger)

Mix the dry ingredients and the following in mixer on low, then 3 min. on med.): > 1/4 lb. (1 stick) butter, soft > 1/2 c. olive oil > 5 egg whites > 1 1/2 c. molasses > the processed (or grated) ginger

Oil and flour 9" square pan (or 13 x 9 " pan, which will cook quicker). Bake 55 min. at 300°. Cool & serve w/ lemon curd.

Lemon Curd

This will make about 1 pt., enough for the above cake.

Mix together until smooth: > 5 egg yolks > 1 cup sugar > 4 lemons, zested and juiced (1/3 c. total)

Microwave 1 min. or so: > 1/4 lb. (1 stick) butter

Slowly mix hot butter into yolk mixture. Microwave 30 sec., then stir. Repeat until thickened. Can store 2 weeks refrigerated.

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