Key Lime Pudding Cake 1967 |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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serve warm or cold with whipped cream for dessert. Ingredients:
3 tablespoons butter |
1 cup white sugar |
1/4 cup all-purpose flour |
3 large eggs, seperated |
1 tablespoon fresh lime zest |
1/4 cup fresh lime juice |
1 1/2 cups whole milk |
1/4 teaspoon salt |
Directions:
1. Cream butter and 1/2 cup of the sugar until fluffy.
2. Beat in the egg yolks one at a time, beating well after each.
3. Beat in the zest, juice, milk.
4. Add the flour.
5. Beating well to make a smooth batter.
6. In another bowl beat the egg whites until foamy.
7. Add the last 1/2 cup of sugar and continue beating until stiff peaks.
8. Fold the whites into the batter.
9. Pour into a greased glass 1 1/2 quart casserole bowl.
10. Place in a 9 x 13 pan with hot water acting as a hot water bath.
11. Bake in oven 325 degrees F.
12. for 55- minutes.
13. Remove from oven let cool 30 minutes.
14. Serve warm, or at room temperature, with whipped cream.
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