Lime Pudding Cakes Recipe

4.5 2 2
Lime Pudding Cakes Recipe
Lime Pudding Cakes Recipe photo by Taste of Home
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Lime Pudding Cakes Recipe

Read Reviews
4.5 2 2
Publisher Photo
This old-time dessert was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

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

Directions

In a small bowl, beat butter and sugar until crumbly. Add the flour, salt, lime juice and peel; mix well. Beat in egg yolks and milk until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
Pour into six ungreased 6-oz. custard cups. Place cups in a large baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and top is golden. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Lime Pudding Cakes in Country Extra March 2009, p51

Nutritional Facts

1 each: 324 calories, 8g fat (4g saturated fat), 121mg cholesterol, 181mg sodium, 60g carbohydrate (53g sugars, 0 fiber), 6g protein.

  • 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup lime or lemon juice
  • 1 teaspoon grated lime or lemon peel
  • 3 large eggs, separated
  • 1-1/4 cups 2% milk
  1. In a small bowl, beat butter and sugar until crumbly. Add the flour, salt, lime juice and peel; mix well. Beat in egg yolks and milk until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
  2. Pour into six ungreased 6-oz. custard cups. Place cups in a large baking pan; add 1 in. of boiling water to pan.
  3. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and top is golden. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Lime Pudding Cakes in Country Extra March 2009, p51

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Reviews forLime Pudding Cakes

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LeslieH User ID: 191346 172619
Reviewed Jul. 28, 2014

"Awesome flavour, quite tart so that you know that it is lime. I baked it in a casserole dish that holds 6 cups of water nicely, as I did not have the ramekins. It came out just a nicely."

MY REVIEW
Kools01 User ID: 1433384 113550
Reviewed May. 12, 2012

"Very good. You get to have both cake and pudding in the same dessert. I used 8 (4 oz.) ramekins. Made with a Mexican dish"

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