cup fresh grapefruit juice (from about 1 large grapefruit)
2
teaspoons grapefruit or orange zest
1
can Pillsbury Grands! refrigerated biscuits
DIRECTIONS
In a large bowl, whisk together eggs and egg yolks.
In a large bowl or bowl of a stand mixer, beat butter and sugar on medium-high speed until smooth, about 2-3 minutes. Slowly stir in egg mixture; beat at medium-high speed another minute.
Stir in grapefruit juice until well combined (mixture will be curdled).
Pour mixture into a medium saucepan over low heat. Heat, stirring constantly with a wooden spoon, 3 to 5 minutes until smooth and no longer curdled. Increase heat to medium and cook, stirring constantly, another 5 to 10 minutes until mixture thickens and reaches about 175 degrees F (run your finger along the back of the spoon; if the path remains, it's ready).
Remove from heat. Stir in grapefruit zest.
Pour mixture into a bowl and place plastic wrap directly over the top of the curd so a skin doesn't form. Chill for at least 4 hours until curd is fully thickened.
Prepare and bake refrigerated biscuits according to package directions. Serve warm with fresh curd spooned over the top.
