
Boyfriend and I went to the Eugene farmers market and Saturday market last weekend.
For the first time. And we’ve been in Eugene for four years. I know, I know. I’m mad at us for you.
It was beautiful and certainly lived up to my expectations for a Eugene gathering. There were tons of people and things to do, including live music, great food, and talented vendors. I bought a few things from the farmers market: two pints of strawberries, a bag of fingerling potatoes, and a beautiful bunch of basil.
I was craving a fresh, lemony dessert and still had a frozen pie crust from the pack I’d bought for strawberry pie. So, I changed up my lemon bar recipe by adding strawberry syrup and fresh strawberries.
It was almost custard-like in texture, but delightfully light, tart, and sweet. Really, truly, this is strawberry lemonade in pie form. I can’t wait to make this for a barbecue this summer!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Strawberry Lemonade Pie
Ingredients
- 1 frozen deep dish pie
- 6 eggs
- 1/2 cup lemon juice
- 3/4 cup sugar
- 1 tsp lemon zest
- 3 tbsp flour
- 1 cup strawberries
- 1/4 cup sugar
- 1/4 cup strawberries, cut in half
Instructions
- Preheat oven to 375 degrees.
- Combine 1 cup strawberries and 1/4 cup sugar in a small saucepan over medium-low heat. Let simmer until strawberries are almost entirely broken down. Strain out liquid with a fine-mesh strainer.
- Using your KitchenAid or a whisk, whip together the eggs, lemon juice, sugar, lemon zest, flour, and strawberry liquid until frothy. Fold in sliced strawberries. They’ll float, it’s okay!
- Pour lemon mixture into pie crust and bake 35-40 minutes, or until center is no longer wiggly.