Key Lime Pudding Cake 1967

• 3 tablespoons butter
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 3 large eggs, seperated
• 1 tablespoon fresh lime zest
• 1/4 cup fresh lime juice
• 1 1/2 cups whole milk
• 1/4 teaspoon salt

1. Cream butter and 1/2 cup of the sugar until fluffy.
2. Beat in the egg yolks one at a time, beating well after each.
3. Beat in the zest, juice, milk.
4. Add the flour.
5. Beating well to make a smooth batter.
6. In another bowl beat the egg whites until foamy.
7. Add the last 1/2 cup of sugar and continue beating until stiff peaks.
8. Fold the whites into the batter.
9. Pour into a greased glass 1 1/2 quart casserole bowl.
10. Place in a 9 x 13 pan with hot water acting as a hot water bath.
11. Bake in oven 325 degrees F.
12. for 55- minutes.
13. Remove from oven let cool 30 minutes.
14. Serve warm, or at room temperature, with whipped cream.

butter, white sugar, flour, eggs, fresh lime zest, lime juice, milk, salt

Taken from www.food.com/recipe/key-lime-pudding-cake-1967-96403 (may not work)