Beat cream cheese, 1/4 cup sugar and 1 egg with an electric mixer in a small bowl, until smooth. Spread evenly in bottom of pie crust.
Using same bowl, beat 1/4 cup sugar, remaining 2 eggs, corn syrup, lemon juice, butter, corn starch and grated lemon peel until well blended. Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over filling.
Bake 50 to 55 minutes or until filling is puffed and set. Cool on wire rack. To serve, top with whipped cream.