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!


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Strawberry Lemonade Pie

Ready for a twist on a fun strawberry dessert? This strawberry lemonade pie combines all of your favorite summer flavors into one easy and quick dessert.


  • 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


  • 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.
Course: Desserts
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.