Treat of the Week: Lime Pudding Cakes and Lime Meltaways

Oh, we had a lovely treat this week.  When Bertie and I visited my parents yesterday, we were greeted by the fresh, lovely smell of key limes.  My mother had whipped up a very special dessert for us—Upside Down Lime Pudding Cakes and tender Lime Meltaways.

The little cakes are a delightful combination of lime-custard and spongy, gorgeous cake.  They are baked in a ramekin (in a water bath) so that the pudding stays at the bottom and the cake rises to the top.  When finished, they are turned out of the ramekin and served upside down with a dollop of whipped cream and fresh berries.  I’ve included the recipe for them at the end of the article.  They’re a cool, refreshing end to any meal!

My mother served this beautiful little cakes with Lime Meltaways—tender shortbread cookies infused with the flavor of fresh lime, and dusted with a thick coating of powdered sugar.  They get their name from their exquisite texture—literally melting in your mouth.  Baked on Silpat, they retain their shape wonderfully and end up looking like flower petals. 

Even though it’s winter, spring is in the air—at least here—and these desserts were the perfect way to welcome to warmer weather.  

1/2 C skim milk

1/2 C buttermilk

3 egg yolks

2 tsp canola oil

1 tsp lime zest

1/3 C fresh lime juice

1 C sugar

1/4 C flour

1 tsp cornstarch

1/8 tsp salt

3 large egg whites

Blend well first three ingredients.  Add next 4 ingredients and mix until smooth.  Mix in flour and starch until smooth.  Beat egg whites separately with salt to soft peaks.  Fold carefully into batter.  Spay 6 4 ounce ramekins with nonfat cooking spray and dust with sugar.  Fill each and place in a baking dish half-filled with warm water.  Bake thirty minutes at 350.  Chill, invert on dessert plates to serve.