While the crust is baking, crack the eggs into a bowl and use a fork or tweezers to remove the white stringy things (chalazae).
A few minutes before the crust is ready, whisk together all filling ingredients until smooth. REDUCE OVEN HEAT.
Again, reduce oven temperature to 325 degrees. Stir filling, then pour filling over the warm crust. Bake for 20 minutes or until filling no longer appears wet and shaky. It won't look completely done, but if small bubbles have formed on the surface it should be ready to remove. It will set as it cools.
Set on a wire rack and cool to room temperature. Lift from pan, place on cutting board, dust with extra powdered sugar, trim edges and cut into bars.