Barbara Sharpe and her family spend the winters in Lemon Bay, Fla.
So it's no coincidence she combined her love of lemons with a Florida favorite, Key Lime pie, to create Lemon Bay Cream Pie.
"It's delicious, and it's very simple," the Belmont woman said.
The recipe blends together condensed milk, lemon rind, lemon juice and light whipped topping in a graham cracker crust.
"It's surprisingly rich," Sharpe said.
Sharpe said she keeps all the ingredients on hand, just in case family or friends stop over and want some.
"I took it to friend's house last Friday," she said. "Her husband does not like lemon meringue pie. But I told them this isn't meringue, it's cream. And they both lived it."
For a garnish, Sharpe said the pie can be topped with a dollop of blueberry or cherry pie filling, or whipped cream.
Lemon Bay Cream Pie
By Barbara Sharpe
1 regular prepared graham cracker crust
1 can condensed milk
1 tsp. lemon rind
1/2 cup lemon juice
1 8-ounce container light whipped topping
Combine milk, rind and juice until blended.
Fold in topping.
Pile into crust.
Refrigerate at least 4 hours.