Birchfield Manor Restaurant's lemon bars (Yakima, Washington)

When I made this recipe, I put the crust in 8x8 glass pan and tart pan. There was so much filling that it was enough for one more tart pan. The 9 eggs made that lemon bars taste more like a lemon custard. It still hard to replace my other lemon bar recipe.

Birchfield Manor Restaurant?s lemon bars
From Bon Appetit October 1989

Crust
½ cups plus 1 Tbs unsalted butter, room temp
6 Tbs sugar
½ tsp vanilla extract
2 ¼ cups of sifted all purpose floor
1 egg beaten with 1 tsp milk

Topping
9 large eggs, beaten to blend
1 2/3 cups sugar
1 ¼ cup whipping cream
½ cup plus 1 Tbs fresh lemon juice
3 Tbs plus 1 tsp grated lemon peel
Sweetened whip cream.

For crust: Preheat oven to 350 degree. Grease and flour 9x13x2 in baking pan. Use an electric mixer, cream butter, with sugar and vanilla in a large bowl until light and fluffy. Mix in flour. Add egg mixture and stir until crumbly dough forms. Press dough into bottom of prepared pan. Bake until crust is golden brown, about 25 minutes. Transfer to a rack to cool. Reduce oven temperature to 300 F.
For topping: Cook eggs and sugar in a large saucepan over medium low heat, stirring constantly until candy thermometer register 145 degrees F, about 5 minutes. Mix in cream, lemon juice and grated lemon peel (mixture will be very thin.) Pour over crust. Bake until topping just sets, about 30 minutes. Cool completely in a pan on rack.

Serve with whipped cream.