Hey there, fellow food enthusiasts! Today, we're diving headfirst into a world of delightful contrasts – the crispy, golden exterior of a classic churro, met with the tangy, zesty surprise of a homemade key lime curd filling. It’s a match made in culinary heaven, trust me! I was inspired to create this recipe after a trip to the Florida Keys, where I sampled a similar dessert at a charming little cafe. The memory of that melt-in-your-mouth sensation has haunted me in the best way possible, and I've been eager to recreate it ever since!

This recipe isn't just about throwing together ingredients; it's about the journey. From the satisfyingly simple process of making the key lime curd to the joyful dance of piping churros into bubbling hot oil, every step brings you closer to a truly unforgettable treat. Oh, and don't even get me started on that irresistible crunch and the burst of citrus flavor that explodes in your mouth...Prepare yourselves, people. You're about to make something amazing.

Churros with a Key Lime Curd Filling

Name: Churros-with-a-Key-Lime-Curd-Filling
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Cuisine: Spanish
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

These churros, filled with a vibrant and tangy key lime curd, offer a delightful balance of textures and tastes. Prepare for an explosion of citrusy goodness!

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

📖 Instructions

**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!
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!
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!
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.
Press a piece of plastic wrap directly onto the surface of the curd. This prevents a skin from forming.
Refrigerate the curd for at least 2 hours, or until completely chilled. Patience, young padawan!
**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.
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.
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.
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.
**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.
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!
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!
**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!
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