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Lemon-Glazed Persimmon Bars


Sweet ripe persimmons and dates coated with a tart lemon-sugar glaze makes an amazing treat!

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Rate this recipe 4.7/5 (6 Votes)


  • Unsalted butter, for greasing pan
  • 1 3/4 cup flour, plus more for pan
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • 1 cup pureed persimmon pulp
  • 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup dates, finely chopped
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup confectioners' sugar, sifted


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Heat oven to 350°F. Grease and flour a 10 x 15 x 1-inch jelly roll pan; set aside.

Whisk together flour, cinnamon, nutmeg, salt, and cloves in a bowl; set aside.

Whisk together persimmon pulp, 1½ teaspoons lemon juice, and baking soda in another bowl; set aside.

Whisk together sugar, dates, oil, and egg in a large bowl; add dry ingredients and persimmon mixture, and stir until just combined. Pour into prepared pan, and smooth top with a rubber spatula; bake until lightly browned, about 25 minutes.

Meanwhile, make a glaze by whisking together remaining lemon juice and confectioners' sugar in a bowl until smooth. Let cookie sheet cool for 5 minutes and then pour glaze over warm cookie sheet, spreading it evenly over the top with a rubber spatula. Let cool to harden glaze, and then cut into finger-sized bars.

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