Recipes — desserts
Myrna Burlock
Lemon Bars with Olive Oil and Sea Salt
For the crust: 1¼ cups/155 grams all-purpose flour ¼ cup/50 grams granulated sugar 3 tablespoons/25 grams confectioners’ sugar, plus more for sprinkling 1 teaspoon finely grated lemon zest ¼ teaspoon fine sea salt 10 tablespoons/142 grams cold unsalted butter, cut into cubes For the curd: 4 to 6 lemons 1 ½ cups/300 grams sugar 2 large eggs plus 3 yolks 1 ½ teaspoons/5 grams cornstarch Pinch of fine sea salt 4 tablespoons/57 grams butter ¼ cup/60 milliliters Liquid Gold mild fruity extra-virgin olive oil Confectioners’ sugar Flaky sea salt, for sprinkling Preparation Heat oven to 325 degrees...
Myrna Burlock
Oranges with Extra Virgin Olive Oil
Ingredients
Splash of Liquid Gold EVOOMint leafsHoney
Preparation
Peel the oranges and cut into thin slices. Arrange on serviing dish and sprinkle with olive oil and honey, decorate with the mint leafs.
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