I made lemon curd today from Mark Bittman's recipe and it seems awfully thin. It called for zest and juice of 3 lemons, 1 stick butter, 1 cup sugar and 3 eggs. Maybe it will thicken up as it chills overnight, but I'm kind of dubious. It tastes great, but the consistency is more like thick egg nog than something spoonable. I want to use it tomorrow in a Passover dessert (meringue disks spread with creme fraiche and lemon curd, topped with strawberry sauce) and it would really help if it were thick enough.
Any idea what to do to thicken it? Cook more? Add more of something (which will obviously require more cooking to incorporate)?