Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Tangerine Curd



Posts : 18085
Thanked : 883
Join date : 2013-01-12

Tangerine Curd

Post by Lobo on Fri 08 Jan 2016, 11:07 pm

Tangerine Curd

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
The term “tangerine” is typically used for any mandarin orange with a deep-colored skin. If tangerines are unavailable, you can substitute tangelos, which are a cross between a mandarin and a grapefruit or pomelo. Lemon juice is added to give this curd some extra zing.

  • Printer Friendly Version

  • 242


  • 2 1/2 lb. tangerines

  • 1/2 cup fresh lemon juice

  • 3 whole eggs plus 2 egg yolks, lightly beaten
  • 1/2 cup sugar
  • 2/3 cup unsalted butter, cut into small cubes


Have ready 3 hot, sterilized half-pint jars and their lids.

Finely grate the zest from the tangerines. Cut the tangerines in half and squeeze enough juice to measure about 3 cups. In a nonreactive saucepan over medium-high heat, combine the tangerine zest, tangerine juice and lemon juice. Bring to a boil and cook, stirring occasionally, until reduced to 3/4 cup, about 20 minutes. Let cool.

In a nonreactive heatproof bowl set over but not touching simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar and reduced juice and zest mixture. While stirring constantly, add the butter, a few cubes at a time, letting the cubes melt before adding more and scraping the bottom of the bowl each time. Cook, whisking, just until the mixture has thickened enough to coat the back of a spoon, about 10 minutes. Do not let the mixture boil.

Ladle the hot curd into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Set aside to cool completely, about 30 minutes. The curd can be stored in the refrigerator for up to 2 weeks. Makes 3 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Sat 10 Dec 2016, 2:50 am