Rhubarb Meringue Pie

• 1 cup flour, all-purpose sifted
• 13 cup vegetable shortening
• 5 tablespoons water cold
• 1 pinch salt
• 2 1/2 cups rhubarb cut into 1-inch pieces
• 3 tablespoons flour, all-purpose
• 1 cup sugar
• 2 each egg yolks
• 13 cup orange juice
• 1 x orange zest from one orange
• 1 tablespoon butter
• 2 each egg whites
• 4 tablespoons sugar
• 1/2 teaspoon vanilla extract

1. To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs.
2. Add water and work with a fork until mixture holds together.
3. Wrap in plastic wrap and refrigerate for 10 minutes.
4. Roll pastry and fit into a 9-inch pie plate.
5. Prick with a fork and bake at 400F (200C) for 10 minutes.
6. For filling, sift sugar and flour together and add rhubarb.
7. Cook slowly until mixture thickens, stirring constantly.
8. Stir in egg yolk and cook 1 minute longer.
9. Remove from heat and add orange juice, rind and butter.
10. Cool and pour into baked pastry shell.
11. Meringue:
12. Beat egg whites until frothy.
13. Add sugar by the tablespoon, beating until stiff.
14. Add vanilla.
15. Spread meringue over the pie and return to 350F (180C) oven for 10 to 12 minutes, or until lightly browned.

flour, vegetable shortening, water cold, salt, rhubarb, flour, sugar, egg yolks, orange juice, orange zest from, butter, egg whites, sugar, vanilla

Taken from recipeland.com/recipe/v/rhubarb-meringue-pie-33426 (may not work)