I am going to make some lemon curd to give to the guests at our holiday dinner tomorrow. I've only made the recipe, but for tomorrow I'll need more curd. Can I double - or triple - this recipe? Any problems with so doing? Thanks!
Machrina’s Lemon Curd
1 lb (about 2 cups) sugar
1/4 lb (1 stick) unsalted butter
juice and zest (finely grated rind) of 4 lemons (about a cup juice)
Melt together the sugar, butter, juice and grated rind in the top of a double saucepan over simmering water. Stir to mix. When all is melted, remove top pan and allow to cool. (I use a single saucepan and just watch it carefully- this stage is melting, not cooking.)
Beat the eggs lightly and strain into the pan of cooled lemon mixture. Return the pan to the stove and cook over low heat, stirring frequently, eventually almost continuously, until it reaches a thick, creamy consistency.
Pour into clean, warmed jars, and when cool, cover and store in the refrigerator.
This can keep for months. Makes about 26 ounces.