My recipe for lemon churros with blueberry dipping sauce is the perfect summer treat to satisfy your sweet tooth.
I was inspired to make this recipe for Cinco De Mayo during the COVID-19 quarantine. After what seems like the coldest, rainiest spring in my recent memory, all I can think about is summer, and the delicious ingredients that come along with it.
One of my favorite summer flavor combinations is lemon and blueberries. I use this pairing in summer desserts all the time! From cheesecakes to pies (or churros!), you simply cant go wrong with this classic combo.
These lemon churros are so good because they have a light fluffy interior with a hint of lemon flavor and delicious crunchy outside from the frying and lemon sugar coating that are so addicting. A dunk in my simple blueberry sauce make them just that much better. We inhaled this entire batch in less than 5 minutes because they were so tasty!
These lemon churros are surprisingly super easy to make. I used to be intimidated by churro recipes, since the dough is made in a sauce pan, but once you try it you’ll realize just how easy it is too.
If you make this tasty little treat for yourself at home, be sure to share your pictures with me on Facebook or Instagram!
Lemon Churros with Blueberry Sauce
A fresh and bright take on classic churros.
Blueberry Dipping Sauce
- 1 cup blueberries
- 1 cup sugar
- 1 lemon juiced and zested
- ¼ cup water
Lemon Churro Batter
- ⅔ cup all-purpose flour
- ¼ stick unsalted Butter
- 1 cup Water
- 1 lemon zested
- pinch of salt
- 2 teaspoons sugar
- 1 egg
- Oil for frying
- ½ cup sugar
- 1 tablespoons lemon zest
In a medium pot combine blueberries, sugar, lemon juice and zest, and water.
Bring to a simmer over medium heat. Allow the mixture to cook for 7-10 minutes, stirring often. Once the sauce has thickened, remove from heat and transfer to a serving dish.
For the churros, add water, butter, lemon zest, sugar & a pinch of salt into a medium size saucepan. Bring to the boil.
Add the flour and mix rapidly until well blended. Continue to mix for 1-2 minutes until the dough comes together. Remove from the stove and let it cool for 5 minutes.
Add the egg to the pot and mix well. It may take a few minutes for the egg to fully incorporate into the dough.
Pour oil into a large frying pan. Heat the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns golden brown it is ready.
Fill a piping bag fitted with star piping tip with the dough. Pipe the dough into 4-inch long strips onto a parchment paper lined cookie sheet.
Carefully place a few churros at a time into the hot oil, being careful not to over crowd your pan.
Fry for 2-3 minutes, rotating occasionally, until golden brown.
Remove from oil and place them on a paper towel to get rid of the excess oil.
Combine sugar and lemon zest in a heatproof container. While the churros are still warm, roll each of them in the lemon sugar.
Serve immediately with blueberry dipping sauce.