Churros with Lemon Curd Dip – Episode 12

Method

LEMON CURD DIP METHOD

1. Combine ingredients: In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Cook gently: Place the saucepan over medium-low heat, stirring constantly with a rubber spatula or whisk. Cook until the mixture thickens and coats the back of a spoon (about 5–8 minutes). Do not let it boil, or the eggs may scramble.
3. Add Clover butter: Remove from heat and whisk in the cubed Clover butter until fully melted and smooth.
4. Cool: Strain the curd through a fine mesh sieve for extra smoothness (optional), then transfer to a bowl. Let it cool slightly before serving, or refrigerate until needed.

CHURROS METHOD

Prepare Cinnamon Sugar:

1. In a shallow bowl, mix ½ cup sugar and 1 tsp cinnamon. Set aside.

MAKE CHURRO DOUGH

1. Boil wet ingredients: In a medium saucepan, bring 1 cup water, 2 tbsp sugar, and 2 tbsp olive oil or butter to a boil over medium heat.
2. Add flour and salt: Reduce heat to low and stir in the cake flour and ½ tsp salt all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
3. Cool slightly: Remove from heat and let the dough cool for about 5 minutes.
4. Incorporate eggs: Beat in the eggs one at a time, fully mixing each egg into the dough before adding the next. The dough will become smooth and pipeable.

FRY THE CHURROS

1. Heat oil: In a deep saucepan or fryer, heat oil to 350°F (175°C).
2. Pipe dough: Transfer dough to a piping bag fitted with a large star tip. Pipe 4–5-inch lengths of dough directly into the hot oil, cutting with scissors.
3. Fry: Cook churros in batches for 2–3 minutes per side, or until golden brown.
4. Drain and coat: Remove with a slotted spoon, drain on paper towels, then roll in the prepared cinnamon sugar while still warm.