I've been on a baking spree lately. A few days ago, I decided it was time to use up some frozen rhubarb in my freezer. I bought the rhubarb for the "Springtime Cheese Pie" recipe from Pillsbury's 17th Annual Bake-Off (1966). If you try this recipe, you certainly won't regret it. Man, I really need to buy a house up in the northern states, so I can plant a garden, and grow rhubarb for free every year; this rhubarb and cream cheese pie is too tasty to pass up.
Today, I was feeling a little blue, and the rhubarb pie was almost gone, so I decided to cheer myself up again with one of my favorite activities - baking! :-D I had made this pastry two days ago, and it was all ready and waiting to be rolled out, so I took it out of the refrigerator, and broke off small pieces of it to fill these 3-inch tart pans. Then, I made "English Lemon Curd" from Volume 10 of The Family Creative Workshop (1975). I improvised a double boiler using a 3-quart saucepan, and a heavy aluminum souffle pan. That worked like a charm! I was thrilled when my two jars of lemon curd sealed unintentionally, even though I didn't buy new vacuum lids. This is so much fun!
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