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Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
Cut the okra into ¼-inch-thick slices, discarding the stems.
Heat the bacon drippings in a saucepan over medium-high heat; add the onion and bell pepper, and sauté 6 minutes or until tender.
Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
Stir together the flour and 1 tablespoon water until smooth. Add to the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.
NOTE: If using frozen okra skip steps 1 & 2.