No Cook Citrus Pudding Recipes

Steps:

• Preheat the oven to 350˚ F. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
• Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.
• Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan. Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes. Uncover and continue baking until golden, 12 to 15 more minutes. Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining 1/2 tablespoon each lemon and lime zest.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.