Leftover Citrus Bars

These bars make the most of whatever citrus fruits you may have lingering in the kitchen.

Crust

12 tablespoons butter, unsalted

and at room temperature

1⁄2 cup granulated sugar

1 ⁄2 cups all-purpose flour

1

1⁄4 cup almonds, finely chopped 1⁄2 teaspoon kosher salt

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)

1⁄2 teaspoon kosher salt 1 teaspoon baking powder

⁄4 cup powdered sugar

1

For the crust: Heat 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.

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.

Place in the oven and bake the crust for 15-20 minutes, until lightly golden brown. Remove and let cool.

For the filling: In a large bowl whisk together eggs, sugar, flour, assorted citrus juice, zest, salt and baking powder. Pour the filling into the cooled baked crust.

Bake for 30-35 minutes, until the center is slightly jiggly and the edges are set. Allow to cool completely. Then, remove the bars from the pan using the parchment overhang to lift them out. Cut into 2-inch squares and sprinkle with powdered sugar before serving.

Makes 24 bars