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.
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Average Rating:
LeslieH
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.
Kools01
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
Reviews
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.
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