Easy Lemon Pie Recipe

Preheat oven to 350 °. Unroll pastry sheet 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 peel, lemon juice and melted butter until blended. Pour into pastry-lined pie plate. Bake on a lower oven rack 40-45 minutes or until filling is golden brown and thickened; 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.