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Persimmon Lemon Bars

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READ REVIEWS ()

2 hr 55 mins total
2 hr 15 mins prep

Recipe Filed Under
Fruit, Baking, Easy, Healthy, Dessert

Provided By: Jennifer Iserloh

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Ingredients

Serves:

CRUST:

8 low-fat graham crackers

2 tablespoons butter or trans-fat free margarine, softened

1 tablespoon water

FILLING:

2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded

3 lemons, zest and juice

4 whole eggs

1/2 cup granulated sugar

2 tablespoons flour

1/4 cup powdered sugar

Directions

Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8-inch-by-8-inch pan.

Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.