Lemon Quiche'

Well, it is Christmas past, and I have finished my baking for the holidays. As you all know, this baking thing is not one of my special talents. But, with motivation and appetite, I sometimes venture outside my realm to bake. This year was lemon bars. Now, truth be told, my mom was a crappy cook, but she did have a few good recipes where she shined. One of these were her lemon bars. So, I called her up and asked her for the recipe to the delicious treats. As she rattled off the ingredients, I really thought nothing of it. It was short, and to the point, and I thought..... this ought to be easy.
First I was to make the dough (crust) this consisted of powdered sugar, flour and butter. pretty much your basic shortbread. I cooked it for the 20 minutes, and let it cool, just as she had said. Now time for the topping, which was the best part. I was to mix in 3 tbsp of flour, a whole lot of lemon juice and 3 eggs. Somehow this seemed odd to me, but I didnt really know why. I mixed it up adn it looked weird, but i thought, "it needs to bake, maybe thats the problem" So into the oven it went for about 20 minutes longer. The buzzer rings, I take it out, and it looks very very wrong. it looks NOTHING like my moms lemon bars. It actually looks like a quiche, with stress cracks on the top and everything. But I thought, hmm, maybe appearance is overrated and it will taste ok. So, my spoon went down into the pan, and again, it really looked like quiche, but i took a bite and nearly spat it out with jet speed. *wow* I had made lemon quiche. it tasted just like lemon juice in a flan like form. I was now convinced that mom had left something out, so i decided to look into Betty Crocker and see what she puts in hers.
I flip to a page with a lemon bar recipe, and like big bold letters smacking me the face, I immediately knew what was srong. S U G A R, there was no sugar in her recipe and I knew that was the problem. I felt a weight lifted and a renewed sense of purpose, and made a second batch. They tasted good, but I think in all of the time spent on the first batch, i got too impatient to bake the dough on the second batch long enough, so the lemon mixture soaked the crust, and became a little to gooey to eat.
But, I know the error of my ways now, and the next time I make them, they will be great.