Hello everyone. Today we are making another lime recipe. This recipe comes from one of my favorite cookbooks that my mom and I own. It is the 1970s version of the Betty Crocker cookbook series.
The first thing you want to do is gather your ingredients. It does help to have all of the ingredients in front of you because you can just dump the ingredients in where they need to go according to the recipe.
For this recipe you are going to need:
- 2 eggs, separated
- 1 teaspoon grated lime peel
- ¼ cup lime juice
- ⅔ cup milk
- 1 cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
After you get your ingredients ready, you are going to heat your oven to 350℉.
In two different bowls, you are going to separate your eggs. You are going to whisk your egg whites until stiff peaks form.
In the other bowl, you are going to beat the egg yolks. Then beat in your lime peel, lime juice, and milk. Beat the remaining ingredients into this mixture and mix until it is smooth.
Gently fold in the egg whites. In order to fold, you are going to grab a spatula and start at the top of your mixture and go under, turn the bowl and continue until the egg whites are just combined. You do not want to mix normally because you will lose all of the air that you created when you formed stiff peaks. You want it to be light and fluffy.
Pour the mixture into an ungreased 1-quart casserole dish. That is 9×9 inches. Place it on a cookie sheet and pour very hot water on the cookie sheet. To give it the pudding-like consistency.
Bake this dish until golden brown. This will take about 45 to 50 minutes. Remove the casserole dish from the water. Serve it either warm or cold. And if desired serve it with whipped cream on top.
I hope that you like this recipe. Feel free to check out the description down below. See you in the next recipe. Thank you.
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Here is a printable version of this recipe: on the blog
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