1. In the bowl of your stand mixer beat the butter and sugar about 2 minutes.
2. Slowly add the eggs and yolks and beat for 1 minute.
3. Mix in the lemon juice.
The mixture will look curdled, but it will smooth out as it cooks.
4. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon. Don't let the mixture boil.
5. Transfer the curd to a bowl. Press plastic wrap on the surface of the curd to keep a skin from forming and chill the curd in the refrigerator
The curd will thicken further as it cools.
*Prepare the juice
Since cantaloupe is a mellow flavor, and can be watery, consolidation is key to the flavor of this Curd.
1. Peel and de-seed one cantaloupe. Cut into chunks, lay out single layer and roast at 400 degrees for 20 minutes.
2. Place roasted cantaloupe into food processor and liquefy it as much as possible. Using a sieve strain out the cantaloupe pulp, really pressing to extract the juice.
3. Place juice in a saucepan and reduce liquid to 2/3 cup for recipe.
Depending on ripeness and size of melon, flavor of curd may be stronger or weaker...
**Don't be afraid to add 1/8 - 1/4 teaspoon of corn starch if the melon Curd isn't thickening up enough... but keep in mind it will thicken as it cools.
The ingredients lists the cantelope juice, but then #3 in the instructions says to add lemon juice which isn’t in the list of ingredients. Do you use both lemon juice and the reduced cantelope juice? If so, how much lemon juice?