Fuyu Persimmon Lemon Bars

If you have ever wondered about the versatility  of a persimmon, this recipe is a wonderful use of a unique and suculent fruit. First of the season fresh Fuyu persimmons are now available in our produce department, and the juicy pulp combined with fresh lemons make for a dessert that is unique and satisfying in its flavors.


  • Serves: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • 2-3 overripe Fuyu persimmons
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 tablespoon freshly grated lemon zest
  • 2/3 cup flour
  • 1-2 lemons, juiced (approximately 2/3 cup juice)
  • 2 sticks butter (1/2 pound)
  • 1/3 cup sugar
  • 2 cups flour
  • 1/8 teaspoon salt


  1. Preheat the oven to 350° and grease a 9x13 inch baking pan. Using a standing mixer with the paddle attachment, cream the butter and sugar until light. : Add the flour and salt to the butter and sugar and mix until it’s just incorporated. You should have a crumbly, dough-like texture. Dump the mixture into the greased pan and use your hands to press the mixture into the pan until the entire bottom is covered. Bake for 15-20 minutes until the dough mixture is very lightly browned.

  2. 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, Fuyu 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!

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