Lemon Pie - cooking recipe

Ingredients

2 c. cooked squash, well drained
2 Tbsp. self-rising flour
1 c. milk
1 c. sugar
1/4 stick margarine
2 eggs, separated
1 Tbsp. lemon extract

Preparation

This is quick and easy when mixed in the blender.
Mix all ingredients, using egg yolks and pour into two 9-inch pie shells. Bake at 350\u00b0 for 1 hour and 15 minutes. After baking, top with meringue or Cool Whip.
If you top with Cool Whip, add
1 whole egg to pie instead of 2 egg yolks.
Freezes well.