Ingredients for Persimmon Bars With Lemon Glaze
- 1 cup mashed persimmon pulp
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- Dates (not found in recipe)
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Clove (not found in recipe)
- 1/2 cup chopped walnuts
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon lemon zest
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How to Make Persimmon Bars With Lemon Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the mashed persimmons until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before adding the glaze.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Pour the glaze over the cooled bars and spread evenly.
- Let the glaze set before cutting into small squares and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
1g
Carbs
3g
