CREAMY KEY LIME PUDDING
Thick and Creamy Key Lime Pudding - a perfectly refreshing dessert for the warmer weather!
Provided by Ashley Manila
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Fit a medium sized bowl with a fine mesh sieve; set aside.
- Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer - stirring almost constantly - over medium-low heat. Once the mixture has thickened - it should be able to coat the back of a metal spoon - remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
- Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
- Eat at once or refrigerate until needed. Pudding will last up to 48 hours.
KEY LIME CAKE
Subtle yet distinctive, the difference between Key Lime juice and regular lime juice comes through in this delicious cake. Because of its pale green color, this cake resembles a lemon cake...unless you add a few drops of green food color to the cake or glaze! The recipe came from a local paper years ago. My mile high altitude requires a longer cooking time, so you may have to adjust the timing on this.
Provided by NoSpringChicken
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Spray bundt pan with cooking spray.
- Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
- Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
- Cool cake in pan for ten minutes, remove from pan.
- When cool, drizzle with glaze.
- For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
KEY LIME PUDDING CAKE 1967
Make and share this Key Lime Pudding Cake 1967 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 274.8, Fat 10.3, SaturatedFat 5.6, Cholesterol 127.1, Sodium 197.5, Carbohydrate 41.1, Fiber 0.2, Sugar 36.9, Protein 5.8
LIME PUDDING CAKES
This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. -Ethel Kozma, Westport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 181mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 0 fiber), Protein 6g protein.
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