5 Reviews

First, this is a very sweet pie. Although it's good, it's not a tart lemon, so if you're wanting that, add some grated lemon zest. Second, it's better served cold. It's edible room temperature, but better served cold. Third, a few adjustments I'll make next time. The squash should be FINELY grated. I used a cheese grater and it was too large. (Use a food processor to get a fine grate.) It didn't taste bad, but the texture wasn't as smooth as it should have been. Also, let the squash drain a bit before adding to the mix. I added 1.5 cups of squash (like another reviewer tried) and it did turn out very custard-like. Overall, this is a very nice recipe.

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Mary H. July 19, 2015

Amazing and easy pie! Taste just like Lemon Pie and no one knew that it was yellow squash. Thanks for a great recipe!

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Cooking Ms. Wanda February 13, 2013

I found this recipe about a week ago when I was looking for ideas to use up the tons of squash we have coming in. This pie is delicious. I have made this three times this week to take to one thing or another and have been asked for the recipe everytime!!! People cannot believe it has squash in it. Thanks for this recipe! This is one to cherish.

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Sarahwayne June 16, 2012

Great Pie!!! I was pleasanlty surprised at how easy and tasted great. My kids had no idea that it had squash in it. And they loved it!

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Mommie Likes to Cook April 28, 2012

Oh my gosh, this is fantastic! So simple and a great way to use summer yellow squash. Similar to a chess pie with just the right amount of lemon flavor. Thanks for sharing the recipe! UPDATE Made this again in an effort to use up a lot of yellow squash, and used 1 1/2 the amount of filling for a thicker custard layer. Worked great!

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LonghornMama January 17, 2010
Lemon Yellow Squash Pie