Preheat oven to 400F.

Prick the bottom and sides of piecrust with a fork. Line with a double thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake pastry until firm and dry, about 5 minutes. Cool on a wire rack.

To prepare filling, reduce oven temperature to 375F.

Whisk together lemon juice, sugar, cream and salt. Add eggs, one at a time, whisking well after each addition. Pour into pie shell.

Bake until set, 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill 2 to 3 hours before serving (cover with plastic wrap if storing longer). Serve with sweetened whipped cream.