HOMEMADE GRAPEFRUIT CURD WITH BISCUITS

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INGREDIENTS

2 

eggs

2 

egg yolks

6 

tablespoons unsalted butter, softened

1 

cup granulated sugar

2/3 

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.