Warm Key Lime Cake Pudding
3 eggs, separated
1 cup granulated sugar
1/3 cup butter, softened
1/4 cup lime juice, preferable from Key limes
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk
Confectioners' sugar, if desired
Whipped cream, if desired
Grated Key lime peel, if desired
Preheat oven to 350 degrees 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 egg whites.
Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into a
13 x 9-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 confectioners' sugar, if desired. Garnish with whipped
cream and grated lime peel, if desired.
Makes 6 servings.