LEMON FONDUE

"This fondue is a wonderful treat served with fresh gingerbread or gingersnap cookies. It's also great served as a sauce with gingerbread."

1 cup sugar
1/2 cup cornstarch
4 cups water
1/2 cup butter or margarine
1/2 cup lemon juice
2 tablespoons grated lemon peel
FOR DIPPING:
Strawberries, gingerbread and/or bite-sized meringues

In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened.

Remove from the heat; stir in butter, lemon juice and peel until butter is melted. Transfer to a fondue pot and keep warm.

Serve with suggested dippers.

Makes 5 cups
Source: Linda Masters, The Baxter Bulletin, December 6, 2006