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Grease and flour an 8 inch square metal pan or a ⅛ sheet pan. You can use parchment paper or foil if desired, but be sure to grease and flour the lined pan.
In a mixing bowl, stir together the flour, sugar and salt. Pour in the gently melted, cooled, butter and stir to make a soft dough. Press into the bottom of the greased pan. Chill the dough lined pan for about 30 minutes or until ready to bake.
Preheat oven to 350 degrees F. When oven is preheated, bake the pre-chilled crust (above) for 18-20 minutes or until edges are very lightly browned. If you prefer a less browned crust, bake at 325 for 25 to 28 minutes.
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 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.