Leftover Citrus Bars

Ingredients
For the shortbread crust:
� 12 tablespoons butter, unsalted and at room temperature
� � cup granulated sugar
� 1 � cups all-purpose flour
� � cup almonds, finely chopped
� � teaspoon kosher salt
For the filling:
� 6 eggs
� 2 cups granulated sugar
� 1 cup flour
� 1 cup assorted citrus juice (grapefruit, lemon, and lime)
� Zest of all citrus (grapefruit, lemon, and lime)
� � teaspoon kosher salt
� 1 teaspoon baking powder
� � cup powdered sugar
Steps
1. Preheat oven to 325 degrees. Line a 13 by 9-inch baking pan with parchment
paper, leaving an overhang on 2 opposite sides. Lightly, coat the sides of the pan
with 1 teaspoon butter.
2. In a large bowl, with a fork, whisk together the butter and sugar, until creamy.
Stir in flour, almonds, and salt, until a dough forms. Press the dough evenly into
the bottom of the prepared baking pan. Using a fork, prick the dough, all over.
3. Next, place in the oven and bake the crust for 15 to 20 minutes, until lightly
golden brown. Remove, and let cool.
4. In a large bowl whisk together eggs, sugar, flour, assorted citrus juice, zest,
salt, and baking powder. Pour into the cooled baked crust. Bake for 30 to 35
minutes, until center, is slightly jiggly and edges are set. Allow to cool
completely. Then, remove from pan using the parchment overhang.
5. Cut into 2-inch squares and sprinkle with powdered sugar. Serve, and enjoy!?