Bitterness will mellow with age, but there are a couple things I noticed here that may be influencing this bitterness. First, the beer is quite young at only 2 weeks, so it may still be green, let it sit in the keg for another 2 - 3 weeks before making any final judgment.
There are a couple items in your recipe that I would point out as well...
Miscellaneous Ingredients (Non-Fermentable)
3.0 ounzes Lemon Zest @ 15 minutes (Boil)
1.5 ounces Orange Zest (Peel) @ 20 minutes (Boil)
The only part of the rind that you want is the oil contained in the colored outer rind - you should use a zester or microplane to remove it. The white part of the rind is extremely bitter and unpleasantly so - I mention this specifically because you list (Peel) after the orange zest - you definitely don't want to just peel an orange and toss the entire rind in.
You also list that you boiled these ingredients for 15 - 20 minutes. You should be adding the zest at the very end of the boil (5 - 0 minutes), during the ferment, or add the zest to some vodka for a week or two before bottling/kegging and then strain and add the extract to the bottling bucket or keg.
But...before you do anything, let it sit for another 2 - 3 weeks to mellow the flavors.