Lemon Square Sadness

I tried a new recipe for lemon squares. This is my every 50 million good results flop. The recipe called for "slightly beaten eggs" and well, I kinda beat them like I would for scrambled eggs. That in turn caused a kind of crust on the top of the lemon filling- fairly odd. I think I'm going to deep-six this recipe and go back to my hybrid, which is comprised of lemon curd and a flour/powdered sugar crust. That one was WAY better. Not just because of the odd crust that occurred from over beating the eggs but also because the curd just has so much more of a better lemon flavor, which is what I want in a lemon dessert.