Gerry Krueger's legendary luscious lemon sponge tart....

I guarantee that this dessert will become a legend among the lemon lovers of your friends and family.  The sponge is like eating a lemon cloud.

Put a pie crust in 10" tart pan with removable bottom (I use either a high sided 10" or lower sided 11-12" one.  Put crust to top of sides. 



Ingredients:
1 cup granulated sugar
6 T. all-purpose flour
1/2 c. fresh lemon juice
2 T. lemon zest
4 large egg yolks, lightly beaten
2 T. butter, melted
1/2 t. salt
2 cup milk
4 large egg whites

Preheat oven to 375 degrees F.

Mix together the sugar and flour
Add the lemon juice and zest, eggs yolks, butter and salt.  Mix well.  Mix in the milk. (This batter will seem impossibly thin but that is how it is)

Using clean beaters and bowl, beat egg whites until firm: fold gently into batter.

Pour into prepared pan  Bake for 15 minutes and then reduce the temperature to 300 degrees, and bake for an additional 45 or until the top is golden and the sponge filling springs back to a  light touch

Meantime prepare lemon curd and chill it.  Spread on top of cooled sponge.  Sprinkled with slivered almonds. (optional)

Lemon Curd (This will always be your "go-to" recipe for lemon curd...the absolute best.  I make it and put it in small jars for hostess gifts.)

1/2 c. fresh lemon juice
2 t. finely grated lemon zest
1/2 c.  sugar
3 large eggs and 1 egg yolk
6 T. butter cut into bits

Whisk together juice, zest, sugar, and eggs in 2-quart heavy saucepan.  Stir in butter and cook over moderately low heat, whisking constantly until curd is thick and the first bubbles appear on the surface, about 6 minutes.  At this point I put it through a fine sieve into a bowl and chill, covered with plastic wrap  When both  tart and curd are chilled spread curd on top of sponge tart.

Tart is best served chilled and can even be made ahead, frozen, and served slightly thawed...