Cantaloupe Curd

Submitted by: Academy Canada Culinary Class

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2 cups cantaloupe purée

1/2 cup lemon juice

1/2 cup water

4 egg yolks

1/2 cup sugar

1/4 cup cornstarch, sifted

2 tbsp butter

Place the purée, juice and water in a saucepan over medium heat and bring nearly to a boil. Remove from heat.
In a bowl, whisk the yolks, sugar and cornstarch until smooth. Temper the egg mixture with the hot liquid (add just a little liquid at first to warm up the eggs without cooking them, then combine fully), return to the heat and allow to come to a boil, stirring the whole time. Once the mixture has boiled for about 20-30 seconds, remove it from the heat and add the butter. Whisk until the butter is melted and allow to cool completely. Chill and serve with fresh scones or as a pie filling.
Yield: approx. 1L of curd

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