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Lime Pudding Cakes

This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. —Ethel Kozma, Westport, New York
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon grated lime or lemon zest
  • 1/2 cup lime or lemon juice
  • 1-1/4 cups 2% milk
  • 3 large eggs, separated

Directions

  • Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
  • Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups.
  • Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.
Nutrition Facts
1 pudding cake: 324 calories, 8g fat (4g saturated fat), 121mg cholesterol, 181mg sodium, 60g carbohydrate (53g sugars, 0 fiber), 6g protein.

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