you makes a baked goods recipe with persimmons for a baking throw-down at work. I bring in baked goods to work all the time for my team to enjoy. One of the guys on my team is also a baker and recently we started a tradition of doing a monthly throw-down of an ingredient picked out of a cup that other team members submitted. The pick for this month was berries but we expanded to all fruits. With this expansion, I decided to go with Persimmons and by default also lemon.
There are two types of Persimmons that you will commonly find in grocery stores – Hachiya and Fuyu. The main difference is one is astringent while the other is not and to further break this down, its all about the taste if eaten not fully ripe.
Both can take quite a bit of time to ripen and bruise very easily when ripened. It’s a great Fall fruit with the color and taste. It’s not overly sweet either. My husband loves this fruit and this is one of those fruits that stick with the season. Persimmons can be grilled and also sauteed with meat. I found a great recipe which was taste tested by the hubs.
Please excuse the chunky bits of powdered sugar as I didn’t have a shifter to use and/or was too lazy to do so. I do love how the colors came out though with the yellow and orange red of the fruits. The ratio of crust to filing was a pretty perfect 50/50. Enjoy!
Lemon Persimmon Bars
Serves: makes 1 pan bars
- For the crust:
- 2 sticks butter (1/2 pound)
- 1/3 cup sugar
- 2 cups flour
- 1/8 teaspoon salt
- For the filling:
- 4 eggs
- 1 2/3 cups sugar
- 1 tablespoon freshly grated lemon zest
- 2-3 overripe Hachiya persimmons
- 1-2 lemons, juiced (approximately 2/3 cup juice)
- 2/3 cup flour
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
- Using a standing mixer with the paddle attachment, cream the butter and sugar until light.
- Add the flour and salt and mix into the butter and sugar mixture until it’s just incorporated. You should have a crumbly, dough-like texture.
- Dump that into the greased pan and flatten into the pan until the whole bottom is covered.
- Bake for 15-20 minutes until the dough mixture is very lightly browned.
- Squeeze the ripe persimmons over a measuring cup to extract the juice and pulp from the skins. Leave out most of the skin if possible.
- Whisk together the eggs, sugar, lemon zest, persimmons pulp, lemon juice and flour.
- Pour over the crust and bake for 20-25 minutes until the filling is set, but still kind of wiggles when you shake the pan.
- Remove from the oven and let cool to room temperature.
- Sprinkle with powdered sugar and dig in
*I used meyer lemons and also used both Hachiya and Fujiya persimmons
*recipe adapted from Farm Fresh