Lemon-Glazed Persimmon Bars

These were yummy and moist out of the oven, somewhat less so the next day. By the next day they had come to resemble a damply mediocre carrot cake. I used extremely ripe Hachiyas instead of Fuyus, peeled and mashed rather than sieved. Worked fine. I cut that cup of sugar right in half, the recipe doesn't need nearly that much with the dates and all. The lemon glaze makes the recipe stand out somewhat instead of just being a sort of boring coffee cake. But all in all, this recipe took too much time, too many bowls and spoons and things, and too much effort, and the end result isn't particularly worth it.