1 c. molasses
1/2 c. sugar
1/2 c. butter, softened
1/2 c. boiling water
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
3 1/2 c. all-purpose flour
Lemon-Cream Cheese Frosting
lemon twists

Combine molasses and sugar; mix well. Add next 9 ingredients in order listed, mixing well. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.

Bake at 350°F for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove from pan; let cool completely, then spread top of gingerbread with Lemon-Cream Cheese Frosting. Cut into squares and garnish with lemon twists.

Yield: 15 to 18 servings.

Lemon-Cream Cheese Frosting:

1/2 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 c. sifted powdered sugar
1 tsp. grated lemon rind
1/2 tsp. lemon extract

Combine cream cheese and butter; beat until light and fluffy. Add sugar and beat well. Stir in lemon rind and lemon extract.