Directions

Preheat oven to 325°F and lightly
coat an 8-inch square baking dish or
pan with cooking spray.

To make the shortbread, put
almonds in a food processor and
process for 30 seconds or until coarsely
ground. Add flour, powdered sugar,
and salt and pulse 5 times to mix. Add
butter and process for 10 to 15 seconds
or until no large chunks remain and
mixture is loose and sandy.

Transfer to baking dish and press
firmly into base and edges until even.
Bake for 22 to 24 minutes or until
edges are golden brown.

Meanwhile, make the filling:

Combine sugar, flour, and salt in a
large bowl. Finely zest lemons (about
2 teaspoons) and one lime (about
1 teaspoon) into bowl. Squeeze 1/4 cup
juice from lemons and 1/4 cup juice
from two limes and add to bowl along
with eggs; whisk until smooth. Pour
filling over crust; return dish to oven
and bake for 30 to 32 minutes or until
center is set. Cool completely on a
wire rack. (Citrus squares can be made
one day ahead and stored, tightly
covered, in the refrigerator.)

Just before serving, cut into 16
squares and garnish each with lime
thinly sliced crosswise and cut into half
circles, or with strips of lemon or lime
zest. Sift powdered sugar over squares.