Scrumptous Streusel Bars with Orange Curd (Eggless)

Yields: 16 medium pieces

1 & 1/2 cup all-purpose flour

6 tablespoons, cold, shredded

1/4 teaspoon salt

3 & 1/2 tablespoons powdered sugar

1 teaspoon baking powder

4 tablespoons yogurt

1/2 teaspoon vanilla extract

Orange Curd

1 & 1/2 large oranges

3 tablespoons sugar

2 tablespoons corn starch

1 tablespoon butter, room temperature

Powdered sugar for sprinkling

Cut a length of parchment paper long enough to line the bottom of the 8 x 8-inches pan with extra hanging over the sides. Press the parchment at the edges. Spray non-stick cooking spray a bottom and sides of the pan and set the parchment on top.

For an orange curd, zest one orange and peeled both ones. Place orange zest in a small bowl and set aside. Cut oranges into section and place into a bowl of a food processor. Process until smooth. Remove mixture in a large plastic bowl and set also aside.

For a dough, sift flour into a large plastic bowl and add shredded butter. Using your hands, crumb flour with butter. Add salt, powdered sugar, and baking powder. Mix well and add yogurt, vanilla extract. Knead dough. don't rush to add any liquid or flour. Dough will come together in 3-5 minutes of kneading. Cut 1/3 of the dough, wrap with plastic and freeze in refrigerator for 30 minutes.

For the curd, in a small bowl, mix sugar and corn starch. Place a large streamer over non-reactive medium size pan and pour orange mixture in it. With a large spoon press all juice into pan through the streamer. Heat for about 2 minutes on medium heat and add sugar and cornstarch. Bring to bowl and simmer for about 5-7 minutes stirring constantly with a whisk.

Remove from the heat and add butter. Mix and give a couple of minutes to cool.

Preheat the oven to 350 F (180 C).

Roll out the second piece of the dough into a square a bit larger than bottom of the form and place on it making some sides to accommodate filling. Spoon filling all over the bottom. Remove a small piece of the dough from the freezer and shred over the filling. Try to spread evenly.

Bake for 35 minutes until pale brown color. Remove from the oven and give 10 minutes to cool in a pan. Lift the edges of the paper to remove sweets out of the pan. Lay down on a rack to cool completely. Cut into squares and sprinkle with a powdered sugar. Keep in airtight container.

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