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...

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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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