Bake the crust on an inverted pie plate. To prepare the filling, cut the rhubarb into inch lengths; put a layer into a saucepan and sprinkle with sugar; add other layers of rhubarb and sugar and cook till tender using one cup of sugar to each pound of rhubarb. To each scant pint of cooked rhubarb add the juice of half a lemon and the well-beaten yolks of two eggs; pour the mixture into the baked crust, and set in the oven until the eggs have thickened the mixture. Spread a meringue made of the two whites of eggs over the top of the rhubarb and brown delicately in the oven.