Lime Pudding Cake

I found this recipe in the newspaper a couple of weeks back. It was a hit!

Serves: 6

Level: intermediate

INGREDIENTS

3 eggs, separated 1 cup sugar, divided use 1/3 cup butter, softened 1/4 cup fresh lime juice (about 3 limes) 1 tablespoon freshly grated lime peel (about 3-4 limes) 1/4 cup flour 1/8 teaspoon salt 1 cup room-temperature fat-free skim milk (I used leftover whey from some cheese I just made) Powdered sugar, to taste (optional) Heavy whipping cream, whipped, to taste (optional) Grated lime peel, to taste (optional)

DIRECTIONS

Heat oven to 350 degrees. Beat egg whites in small bowl at high speed until foamy. 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 the 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. If the milk is too cold, the butter will harden up and be difficult to combine. Don't worry if the batter is not very smooth. Gently stir in beaten egg whites. Place casserole into 13-by-9-inch baking pan. Pour mixture into ungreased 1 1/2-quart casserole. Or an 8x8 glass pan would work. 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 powdered sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.

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