Gazled Lemon Raisin Bars

Worked for 15s

Glazed Lemon Raisin Bars

A homemade recipe inspired by the bars in your photo.

Ingredients

Use 1½ cups all-purpose flour for the base of these chewy, lightly spiced bars.

Add ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.

Include ½ teaspoon ground cinnamon for a gentle, warm flavor.

Measure ½ cup unsalted butter, melted and cooled slightly.

Use ¾ cup packed light brown sugar to add sweetness and moisture.

You’ll need 2 large eggs, preferably at room temperature.

Add 1 teaspoon vanilla extract and 1 teaspoon finely grated lemon zest.

Measure ¾ cup raisins. Chop them roughly if you prefer smaller pieces throughout the bars.

For the glaze, use 1 cup powdered sugar and 2 tablespoons fresh lemon juice.

Keep another teaspoon or two of lemon juice available to adjust the glaze consistency.

Instructions

Preheat your oven to 350°F (175°C). Position a rack in the center.

Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.

If your raisins feel dry, soak them in warm water for 10 minutes. Drain and pat thoroughly dry.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, whisk the melted butter and brown sugar until evenly combined.

Add the eggs one at a time, whisking after each addition.

Stir in the vanilla extract and lemon zest.

Add the dry ingredients to the wet mixture. Fold gently until only a few streaks of flour remain.

Fold in the raisins, mixing just until evenly distributed.

Spread the batter into the prepared pan, smoothing it into the corners.

Bake for 23–28 minutes, checking early. The edges should be golden and the center set.

Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.

Let the bars cool completely in the pan so the glaze stays on the surface.

Whisk the powdered sugar and lemon juice together until smooth. Add extra juice a few drops at a time if needed.

Spread a thin, even layer of glaze over the cooled bars. Leave it for 30–60 minutes to set.

Lift the slab out using the parchment. Cut into 16 narrow bars, wiping the knife between cuts.

Variation

Orange Raisin Bars: Replace the lemon zest and juice with equal amounts of orange zest and juice.

Walnut Raisin Bars: Fold ⅓ cup chopped walnuts into the batter with the raisins.

Cranberry Bars: Substitute dried cranberries for the raisins for a pleasantly tart variation.

Extra-Spiced Bars: Increase the cinnamon to 1 teaspoon and add ¼ teaspoon ground ginger.

Storage

Allow the glaze to set before packing the bars into an airtight container.

Store at room temperature for up to 3 days in a cool, dry place.

For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving for a softer texture.

Freeze for up to 2 months, separating layers with parchment paper to prevent sticking.

Thaw covered overnight in the refrigerator. For the neatest finish, freeze the bars unglazed and add fresh glaze after thawing.