Lemon Yellow Squash Pie

READY IN: 48mins
Recipe by Chef Mommie

This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!

Top Review by Mary H.

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.

Ingredients Nutrition


  1. Pre-heat oven to 350.
  2. Wash and peel the squash.
  3. Cut squash in half, length wise.
  4. Scoop out the seeds and grate.
  5. Mix all the ingredients together with the squash.
  6. Put mix in pie shell and bake for 45 minutes on lower rack.

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