Lemon Raisin Bars

    50 minutes

    I like making these lemon and raisin bars because you can cut them to different sizes depending on whether you want a light snack or a dessert.

    9 people made this

    Serves: 36 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 190g copha
    • 1 1/2 cups (220g) packed brown sugar
    • 2 eggs
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons lemon zest
    • 1 cup raisins

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Lightly grease a 23cm square baking pan.
    2. Combine flour, bicarb soda, spices and salt and set aside. In a large bowl, cream together copha and brown sugar. Beat in the eggs one at a time.
    3. Add in the lemon juice and zest. Gradually blend in the dry ingredients. Stir in raisins. Spread batter evenly in the prepared baking pan.
    4. Bake 25-30 minutes until lightly coloured on top. Cool in pan on wire rack. May be drizzled with a simple icing sugar icing. Cut into large or small bars.

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    Reviews in English (9)


    These had an excellent flavor and chewy texture--on the outside edges that were cooked correctly. The middle was very "sludgy" and remained so even after an extra 15 minutes of cooking. I think next time I'll try it in an 11 x 7 pan, and perhaps drop the oven temperature to 325. I used dried cranberries, they were a wonderful replacement for the raisins.  -  16 Mar 2008  (Review from Allrecipes USA and Canada)


    i made these for christmas and my family loved them, i love them! great recipe, i didn't have raisins so i didn't add those, but next time i might try them  -  14 Feb 2007  (Review from Allrecipes USA and Canada)


    These were good, but I think they would have been better if I'd followed the recipe exactly. I fudged a little on the brown sugar because I ran out, and so I added a cup of mixed powdered sugar and molasses. I do not recommend this, as the molasses takes over the flavor.  -  21 Aug 2006  (Review from Allrecipes USA and Canada)