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!

Strawberry Lemonade Pie

Makes 1 Deep Dish Pie

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

1. Preheat oven to 375 degrees.
2. 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.
2. 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!
3. Pour lemon mixture into pie crust and bake 35-40 minutes, or until center is no longer wiggly.