Mom's Lime Pudding

I have very fond memories of this pudding from when I was a kid.  For one thing, the way it cooks up is like magic - you pour in one batter, but in the oven it separates into a cake-like upper layer and a soft pudding-like lower layer.  Plus, the subtle lime flavor pairs perfectly with the eggy batter.  You can also substitute lemon or orange, although I am partial to the lime flavor.  Leftovers can be stashed in the fridge and are very good cold, although I prefer this dish warm out of the oven...total comfort in a bowl.

Mom' s Lime Pudding (adapted from Nurserymen's Digest, 1983)

Serves 4

3/4 cup sugar

3 T flour

3 T butter, melted, plus more for custard cups

1 cup milk

2 eggs, separated

3 T lime juice

1 tsp lime zest

1. Preheat the oven to 325 degrees.

2. Combine the sugar, flour, and butter in a mixing bowl and stir to combine.  Add the milk, egg yolks, lime juice, and lime zest, and whisk until well incorporated.

3. Beat the egg whites with an electric mixer until stiff.  Gently fold into the rest of the batter.

4. Lightly grease four custard cups with butter.  Divide the lime mixture between the cups and then place in a 9x13 brownie pan.  Very carefully pour hot water into the pan until it comes about halfway up the sides of the custard cups.  Carefully transfer to the preheated oven.

5. Bake 35 minutes, until slightly set.  The top will be cake-like with a smooth sauce beneath.  Serve warm or cold.