RHUBARB LEMON PIE

1 recipe of pastry (2 cups unsifted flour, 1 t salt, 3/4 cup Crisco, and completely blend with pastry blender without touching!  Add 3-1/2 or 4T water.)

3 cups diced rhubarb
1 cup sugar
1 T flour
1 egg, slightly beaten
3/4 t grated lemon rind
1/2 cup water

Line 9" pie pan with pastry and fill with diced rhubarb.  Combine sugar and flour and stir in egg, lemon rind and juice and water.  Cook over boiling water until slightly thickened.  Pour over rhubarb and top with strips of pastry in a lattice work design.  Bake in hot oven 450 for 15 minutes.  Then reduce heat to 350 and bake 30 minutes longer.

Yet another rhubarb pie recipe, this time with lemon instead of strawberries.  This is an interesting blend of flavors, maybe even a little better than the strawberry blend recipe posted previously.  If you love rhubarb, then this is for you.