Perfect on freshly baked gingerbread.
Combine sugar, corn starch and water in 2-quart saucepan.
Bring to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat and stir in lemon peel, lemon juice and butter until well blended.
Serve warm or chilled over fresh fruit, spice cake, angel food cake or ice cream.
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