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

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Lemon Curd



Posts : 16542
Thanked : 805
Join date : 2013-01-12

Lemon Curd

Post by Lobo on Sat 30 Jan 2016, 10:33 pm

Lemon Curd

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Made with fresh lemons, this luscious curd is delicious spread on homemade scones. When cooking the curd, watch carefully so it does not boil.

  • Printer Friendly Version

  • 417


  • 5 egg yolks
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • Grated zest of 2 lemons
  • 6 Tbs. (3/4 stick) unsalted butter


In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.

Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and refrigerate before using. Makes about 1 cup.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).

    Current date/time is Sun 23 Oct 2016, 10:22 pm