• 1 T. unsalted butter

• Superfine sugar

• 2 eggs separated

• 2/3 cups reduced fat buttermilk

• 1 T. lime zest

• 2 T. lime juice

• ¼ cup flour

• 2/3 cup superfine sugar

• ¼ t. kosher salt

• Lime halves and leaves, for garnish

Preheat oven to 325 degrees.  Butter and lightly sugar four 6 ounce ramekins.  Using paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest, and lime juice on medium speed until well combined.  Reduce
speed to low and slowly add flour, 2/3 cup sugar and salt until just
combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with
soap and hot water.  Return to stand mixer.  Using the whisk attachment beat
egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture a little at a time.  Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill pan with hot water halfway up the sides of the ramekins.  Bake about 1 hour until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water, allow cooling slightly.  Carefully invert each onto a plate. Serves 4