2 c. yellow summer squash
1 c. sugar
3 eggs
2 c. Carnation milk
1 tsp. lemon extract
2 (9 inch) frozen pie crusts

Bake pie crusts as directed on package. Cook squash until tender and drain. Blend squash, eggs, milk and lemon extract in blender. Pour into cooled pie crust. Bake pies at 350 degrees for 35 minutes.