Key Lime Pudding Cake 1967 - cooking recipe

Ingredients

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

Preparation

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