⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

🍽 Ingredients

• Key Lime Curd:
• 1/2 cup Key lime juice
• 3 large Egg yolks
• 3/4 cup Granulated sugar
• 2 tablespoons Cornstarch
• 1/4 cup, cut into cubes Unsalted butter
• Churros Dough:
• 1 cup Water
• 1/2 cup Unsalted butter
• 1/2 teaspoon Salt
• 2 cups All-purpose flour
• 2 large Eggs
• For frying Vegetable oil
• For dusting Powdered sugar

📖 Instructions

1. **Make the Key Lime Curd:** In your large saucepan, whisk together the key lime juice, egg yolks, sugar, and cornstarch until smooth. This is important to avoid any lumps!
2. Place the saucepan over medium-low heat. Don't rush this step! Cook, stirring constantly with your wooden spoon, until the curd thickens enough to coat the back of the spoon. This usually takes about 8-10 minutes – it's a workout for your arm, but worth it!
3. Remove from the heat and stir in the butter. Make sure the butter is melted and fully incorporated – a smooth, creamy curd is the goal!
4. Strain the curd through a fine-mesh sieve into a bowl. This gets rid of any annoying little bits, and gives you a super-smooth texture. Trust me on this one.
5. Press a piece of plastic wrap directly onto the surface of the curd. This prevents a skin from forming.
6. Refrigerate the curd for at least 2 hours, or until completely chilled. Patience, young padawan!
7. **Make the Churros Dough:** In the large mixing bowl, combine the water, butter, and salt. Bring the mixture to a boil over medium heat, constantly stirring so the butter melts and mixes well.
8. Reduce heat to low and gradually whisk in the flour until the dough forms a ball and pulls away from the sides of the pan. Remove from heat.
9. Let the dough cool slightly. Then, beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be fairly thick, almost sticky.
10. Transfer the dough to a piping bag fitted with a star tip. A ziploc bag works in a pinch—just cut a small corner off.
11. **Fry the Churros:** Heat your oil to 350°F (175°C). Test the temperature by dropping a small piece of dough into the oil – it should sizzle gently and fry up quickly.
12. Pipe the churros directly into the hot oil, cutting them to about 4-6 inches long. Fry in batches to avoid overcrowding, ensuring the churros are golden brown. Usually it takes about 2-3 minutes per side. This is where your amazing cooking skills will really shine!
13. Remove the churros with a slotted spoon and drain them on a baking sheet lined with parchment paper. Sprinkle with powdered sugar while still warm. So scrumptious!
14. **Fill the Churros:** Once the churros have cooled slightly, carefully fill them with the chilled key lime curd using a piping bag, or a small spoon. Be gentle – you don't want to burst your beautiful churros!
15. Serve immediately and enjoy! Don't forget to savour every delicious bite.

📝 Notes

• Make sure your oil is at the correct temperature for frying the churros to achieve that perfect golden brown color and crisp texture.
• If your key lime curd is too thick, you can whisk in a little bit of additional lime juice to thin it out.
• For a sweeter churro, you can add a little extra sugar to the churros dough recipe