Ingredients for Lemon Glazed Persimmon Bars
- 2 large eggs
- Granulated Sugar
- Dates
- 1 1/2 teaspoons lemon juice + 2 tablespoons lemon juice for glaze
- 1 teaspoon baking soda
- All Purpose Flour
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Persimmon Pulp
- Walnuts
- 1 cup powdered sugar
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How to Make Lemon Glazed Persimmon Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a separate bowl, puree 1 cup ripe persimmons until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the persimmon puree, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1/2 cup chopped walnuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before glazing.
- For the glaze: Whisk together 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Drizzle glaze over the cooled bars and let it set before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
82g
Fat
2g
Carbs
9g
