Ingredients
1 sheet refrigerated pie crust1/2 cup sugar2 tablespoons all-purpose flour4 large eggs, room temperature1 cup light corn syrup1 teaspoon grated lemon zest1/3 cup lemon juice2 tablespoons butter, meltedWHIPPED CREAM:1 cup heavy whipping cream2 tablespoons confectioners’ sugar
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust.
Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Serve pie with whipped cream.
