In a medium-sized sauce pan, mix together eggs, sugar and butter over medium high heat. Stir until all ingredients are melted and are well-incorporated with each other.
Add lemon juice and lemon rind. Stir.
Lower heat to medium and whisk the ingredients consistently, for about 6-7 minutes, until a thick custard forms.
Pour lemon custard into a bowl, covering it with plastic. Chill in the refrigerator for about 2 hours.
Bake frozen pie shells according to package’s directions. Cool completely.
Once everything is chilled, fill up each pie shell with custard. Top off with a strawberry slice. Serve and enjoy!