Recipe: Lime, Orange or Lemon Pudding Cake

LIME PUDDING CAKE

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

3 eggs, separated
1 cup sugar, divided use
1/3 cup Land O Lakes 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
OPTIONAL (FOR SERVING):
Powdered sugar
Whipped cream
Grated lime peel

Heat oven to 350 degrees F.

Beat egg whites in small mixer 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 mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 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 ungreased 1 1/2-quart casserole. Place casserole in 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.

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

*Try this pudding cake with other citrus juices. Substitute orange juice and orange peel or lemon juice and lemon peel.

Makes 6 servings
Source: Recipe booklet: Easy Healthy Cooking, Land O Lakes Recipe Collection #67, January 2001