Persimmon Bars with Lemon Glaze

Preparation info

  • Makes about

    32

    bars
    • Difficulty

      Medium

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This recipe makes a tender cake like bar filled with currants and drizzled with a tart-sweet lemon glaze. I have always loved the sight of persimmons hanging on the trees after the leaves have fallen—bright orange against the autumn sky— which is sometimes bright blue and sometimes gray. Filled with spice and the color of pumpkin pie, these bars are a truly autumnal cookie. This recipe comes from Helen Potter, a friend and the historian of Sutter Creek, California.