Best Lemon Glazed Persimmon Bars Recipes

LEMON-GLAZED PERSIMMON BARS

Steps:

• Make bars:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
• Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
• Sift together flour, salt, and spices in another small bowl.
• Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
• Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
• Glaze and cut bars:
• Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.

LEMON GLAZED PERSIMMON BARS

Steps:

• Preheat oven to 350°F.
• Combine egg, sugar, and finely chopped dates in a bowl; mix well.
• Stir in 1 1/2 teaspoons lemon juice and baking soda.
• Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition.
• Stir in chopped walnuts.
• Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes, or until light brown.
• Cool for 5 minutes.
• Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice.
• Cool completely before cutting into bars.

LEMON-GLAZED PERSIMMON BARS RECIPE - (4/5)

Steps:

• Mix together the pulp and baking powder soda. Beat the egg, then add the sugar, oil and plup mixture. Add the raisins. Combine the flour, salt and spices and add to the persimmon mixture. Stir in the nuts. Spread in a oiled and floured pan. bake at 350F. for 25 minutes, or until done. Cool for 5 minutes. Spread with the Lemon Glaze. Cool, then cut into 2inch bars. keep wraped note the bars freeze well

LEMON GLAZED PERSIMMON BARS

Steps:

• Mix pulp with baking soda. Lightly beat egg. Stir in sugar, oil, and dates. Combine flour with cinnamon, nutmeg, and cloves. Add to date mixture alternately with the persimmon pulp just until well blended. Stir in nuts. Spread evenly in a greased and floured jellyroll pan (10x15-inches). Bake in a 350° oven until lightly browned, about 25 minutes. Cool for 5 minutes, then spread with lemon Glaze. Cool thoroughly, then cut into bars, about 3x1 1/2-inches. Keep well wrapped. Lemon Glaze: Blend until smooth.