Lemon Yellow Squash Pie
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!
- Ready In:
- 1 cup squash
- 1 cup sugar
- 3 teaspoons all-purpose flour
- 2 eggs
- 1⁄4 cup butter (melted)
- 2 teaspoons lemon extract
- 1 pie shell (regular)
- Pre-heat oven to 350.
- Wash and peel the squash.
- Cut squash in half, length wise.
- Scoop out the seeds and grate.
- Mix all the ingredients together with the squash.
- Put mix in pie shell and bake for 45 minutes on lower rack.
MY PRIVATE NOTES
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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.