Squash Pie

Drain cooked squash and mash.

Mix together sugar, egg yolks and flour, adding a little milk to make a smooth paste.

Add remaining milk, squash, butter and lemon juice; cook until thick, stirring as needed.

Pour into baked pie crust.

Beat egg whites to make meringue, at room temperature, adding 4 tablespoons sugar as you beat.

Put on pie and bake at 425° until meringue is brown, about 5 to 8 minutes, depending on oven, checking often.