2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
1 cup granulated sugar
4 tablespoons lemon extract
9-inch pie plate

Lightly butter the pie plate.

Cook enough yellow squash to equal 2 full cups cooked and drained.

In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate. Bake approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool.

Serve cold. Tastes like lemon custard.