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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Fresh and Limey dessert-Persian or Key Lime pudding sauce with a spongey light cake topping. Ingredients:
4 large eggs, separated |
1/3 cup freshly squeezed persian or key lime juice |
1 1/2 teaspoons lime rind, grated |
1 tablespoon melted butter, or margarine |
1 1/2 cups white sugar |
1/2 cup all purpose flour |
1/2 teaspoon salt |
1 1/2 cups milk |
Directions:
1. Be sure to Separate eggs
2. Beat together egg yolks, lemon or lime juice, rind, and butter until well beaten. It will be thick and lemon colored.
3. Combine sugar, flour, and salt. .
4. Add flour mixture alternately with milk to the yolk mixture, beating well after each addition
5. Beat egg whites until stiff and Blend Egg whites into batter on low speed of the electric mixer-or fold in for fluffier topping
6. Pour into an 8-inch square baking dish
7. Place a pan of hot water in the oven and set the baking dish into the pan. (I used a 14x9x 3 glass pan)
8. Bake at 350 degrees for 45 minutes.
9. Eat it hot or cold or any old way.
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