- 4 large eggs
- 1 cup sugar
- Finely grated zest of 3 lemons
- 3/4 cup fresh passion fruit
- Small pinch citric acid
- 10 1/2 ounces (2 sticks plus 5 tablespoons)
- cold unsalted butter, cut into cubes
- Vegetable oil for frying
- 2 tubes buttermilk biscuits, such as
Pillsbury Grands Buttermilk Biscuits
- 2 cups granulated sugar
In a heatproof bowl set over boiling water, whisk the eggs, sugar, lemon zest, lemon juice and citric acid together.
Continue cooking, whisking constantly, until the mixture reaches 180 F on an instant-read thermometer.
Remove from the heat and strain through a sieve.
Transfer the mixture to a blender and let cool to 140 F.
With the blender running, add the butter, piece by piece.
Fry the biscuits in batches of 2 or 3 until golden brown, 2-3 minutes on each side.
Carefully with tongs, lift the doughnuts out of the hot oil allowing them to drain over the oil for a second.
Toss the warm doughnuts in the sugar.
Make a hole large enough along the edge of the doughnut to fit the tip of the pastry bag.
Pipe the curd filling into each doughnut and eat right away!