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Lemon glazed persimmon bars

Recipe by:Jean Brine
Perfectly Persimmon


  • Persimmon bars
    1 cup pureed Hachiya persimmon pulp
    1 1/2 tsp. lemon juice
    1 tsp. baking soda
    1 egg
    1 cup sugar
    1/2 cup cooking oil
    8 oz. pitted dates, finely chopped
    1 3/4 cups flour
    1 tsp. salt
    1 tsp. nutmeg
    1 tsp. cinnamon
    1/4 tsp. ground cloves
    1 cup chopped walnuts or pecans
  • Lemon glaze
    1 cup unsifted powdered sugar
    2 tbsp. lemon juice


Preheat oven to 350 degrees. Mix persimmon pulp, lemon juice and baking soda; set aside. In a large bowl, lightly beat egg. Stir in sugar, oil and dates. Combine flour, salt and spices in a separate bowl. Add to date mixture alternately with persimmon pulp just until well-blended. Stir in nuts. Spread evenly in a greased and floured, 10-by-15-inch jelly-roll pan. Bake until lightly browned, about 25 minutes. Cool cookies in pan on a rack for 5 minutes, then spread with glaze made by stirring together powdered sugar and lemon juice. Cool thoroughly and cut into bars. 

Makes 3 dozen (2-inch) bars

Photo: © 2016 Matt Salvo

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