French Lemon Pie - cooking recipe

Ingredients

1 unbaked 9-inch pie shell (my butter pie pastry Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great)
2 cups whipped cream (or more if desired)
4 eggs
1 cup light corn syrup
3 teaspoons grated fresh lemon rind
1/3 cup fresh squeezed lemon juice
2 tablespoons butter, melted
1/2 cup sugar
2 tablespoons flour

Preparation

Set oven to 350 degrees F (bottom rack).
In a bowl, beat eggs for about 3 minutes.
Add in corn syrup, rind and melted butter; mix to combine.
In a small bowl, mix together flour and sugar.
Add to the egg mixture; mix to combine well.
Pour into unbaked prepared pie shell.
Bake for 45-50 minutes.
Cool to room temperature, then chill before serving.
Just before serving, mound/spread on the whipped cream on top of the pie.