Ingredients

  • 1 cup flour
  • ½ cup butter
  • ¼ cup powdered sugar
  • 2 eggs
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • 2 ½ tablespoons fresh lemon juice
  • Dash of salt

Directions

  1. Blend the flour, butter and powdered sugar, and pat into an 8” x 8” pan.
  2. Bake at 350 degrees F for 20 minutes.
  3. Mix the eggs, sugar, baking powder, lemon juice and salt, and pour over baked crust.
  4. Return the dish to the oven for 20 minutes.
  5. Take the dish out, let it cool, cut, and sprinkle the top with powdered sugar.

Makes: 16 – 20 bars
Total Time: 45 minutes

About the Chef

Chef’s Name: Cheryl Mergenthalerlemon02
Family Members: Husband – Steve ; Son – Jack; Daughter – Kelly Community of Residence: Leucadia
Hobbies/Interests: Gardening, art, travel, beach walking, entertaining, SUP, dog walking, skiing
Favorite Local Activity: Hanging out at the San Diego Botanic Garden (SDBG)
About the Recipe: I love to bake – always have. This simple lemon bar is one of the very first recipes I remember, and I’ve been fortunate enough to always have a lemon tree in my garden (Meyer is my favorite). You just can’t beat a lemon bar and a good strong cup of coffee for an afternoon pick-me-up.
About the Chef: We completed our custom home here in Leucadia just this past year, but we have enjoyed living in the Encinitas and Carlsbad area mostly since 1986. My Encinitas roots go back even further as I spent my high school summer vacations at my parents’ oceanfront Sea Bluff condominium in the late 1970s. We love the Encinitas community and have worked hard to participate and giveback throughout the years.
While my original career here in San Diego was in employee benefits consulting, I have stretched my ecclectic interests over time to include floral arranging, campaign managing, oil painting, event planning, PTA president, goat dairy marketing, Girl Scout leader, Cub Scout leader, SDBG Docent, Community Resource Center volunteer, La Costa Canyon volleyball and field hockey parent liaison, annual Encinitas Garden Festival and Tour planning committee (event info at www.encinitasgardenfestival.org), National Charity League, and much more. I have been fortunate to collect friends and memories throughout each of these life chapters.
Currently, I am very proud to be a part of the SDBG staff and help welcome visitors from all over the world to our little piece of paradise and share with them our mission to inspire people of all ages to connect with plants and nature. How fortunate we are here in Encinitas to have not only our beautiful beaches, but this 37-acre botanical gem in our own backyard. To learn more about visiting the Garden go to www.sdbgarden.org. I look forward to welcoming you.