Lime Pudding Cake
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
Powdered sugar, if desired
Whipped cream, if desired
Grated lime peel, if desired
Heat oven to 350°F. Beat egg whites in small bowl at high
speed until foamy (1 to 2 minutes). Continue beating,
gradually adding 1/4 cup sugar, until glossy and stiff peaks
form (2 to 3 minutes). Set aside.
Combine remaining 3/4 cup sugar and butter in large bowl.
Beat at medium speed, scraping bowl often, until creamy. Add
egg yolks, lime juice and 1 tablespoon lime peel. Continue
beating until well mixed. Add flour and salt. Continue beating
until well mixed. Stir in milk by hand. Gently stir in beaten
Pour mixture into ungreased 1 1/2-quart casserole. 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.
Bake for 42 to 52 minutes or until golden brown. Remove from
water; cool at least 30 minutes.
To serve, sprinkle with powdered sugar, if desired. Garnish
with whipped cream and grated lime peel, if desired.
Makes 6 servings