LIME PUDDING CAKE

"This cake-like pudding tastes like warm Key lime pie."

3 eggs, separated
1 cup sugar, divided use
1/3 cup butter, softened
1/4 cup lime juice
1 Tbsp. freshly grated lime peel
1/4 cup all purpose flour
1/8 tsp. salt
1 cup fat-free skim milk
GARNISHES:
Powdered sugar (optional)
whipped cream (optional)
Grated lime peel (optional)

Preheat oven to 350 degrees F.

Beat egg whites in a small mixer bowl at high speed until foamy (1-2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2-3 minutes). Set aside.

Combine remaining 3/4 cup sugar and butter in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg yolks, lime juice and 1 tablespoon peel; continue beating until well mixed (1 minute). Add flour and salt; continue beating until well mixed (1 minute). Stir in milk by hand. Gently stir in beaten egg whites. Pour mixture into an ungreased (1 1/2 quart) casserole. Place casserole in a 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

Bake for 42-52 minutes or until golden brown. Remove from water; cool at least 30 minutes. Sprinkle with powdered sugar, if desired.

Before serving, top with whipped cream and grated lime peel, if desired.

Servings: 6
Adapted from source: Land O Lakes