Lime Pudding Cake
  • Servings: 6
  • 3 eggs, separated
  • 1 cup sugar
  • 1/3 cup Butter, softened
  • 1/4 cup lime juice
  • 1 tablespoon freshly grated lime peel
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup fat free skim milk
  • Topping:
  • Powdered sugar, if desired
  • Heavy Whipping Cream, whipped, sweetened, if desired
  • Grated lime peel, if desired
  1. Heat oven to 350°F. Beat egg whites in small bowl at high speed until foamy.
  2. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
  3. Set aside.
  4. Combine remaining 3/4 cup sugar and butter in large bowl.
  5. Beat at medium speed, scraping bowl often, until creamy.
  6. Add egg yolks, lime juice and 1 tablespoon lime peel.
  7. Continue beating until well mixed.
  8. Add flour and salt.
  9. Continue beating until well mixed.
  10. Stir in milk by hand.
  11. Gently stir in beaten egg whites.
  12. Pour mixture into ungreased 1 1/2-quart casserole.
  13. Place casserole dish into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.
  14. Bake for 42 to 52 minutes or until golden brown. Remove from water; cool at least 30 minutes.
  15. To serve, sprinkle with powdered sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.
This cake-like pudding tastes like warm Key lime pie.