Barbara Gerhardt's Lemon-glazed Persimmon Bars

From Barbara Gerhardt

Be sure to purchase the right type of persimmons (Hachiya) and have them ripe. If they aren't ripe, you can hasten the process by placing them in the freezer overnight. The next morning let them defrost in a bowl in the kitchen and within a few days they should be soft and mushy. Click on the link to learn about persimmons.

1 large egg
1/2 cup vegetable oil (you can omit this if you want--the finished bars will still be very tasty although a bit lighter in texture)
1 cup granulated sugar
1 1/2 cups dates, chopped
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup persimmon pulp (fresh or frozen)
1 cup walnuts, chopped (optional)
1 cup powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350ºF.

Combine egg, oil, 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 9 x 13-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 fresh lemon juice. Cool completely before cutting into bars.

Makes 24 bars.