Partially baking the pie crust will prevent a soggy crust. Lining the crust with foil keeps the crust from over-browning.
Preheat oven to 350° F.
Fit pie crust into a 9-inch tart pan* with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake 10 minutes. Remove foil and cool slightly.
Stir together sugar and flour in a medium bowl. Add eggs, 1/2 cup corn syrup, 1/3 cup lemon juice and vanilla. Beat until smooth. Pour into partially baked pie shell.
Bake about 30 minutes until top of filling is golden brown. Cool. Refrigerate at least 2 hours.
Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.
*If using tart pan remove rim from pan before serving.