Crust: Butter or lightly spray with a nonstick vegetable cooking spray a pie or tart pan. Combine the flour, sugar, and salt. Add the butter and cut in until the butter is the size of peas. Place the pastry in the prepared pan. Using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Dock the bottom of the crust with the tines of a fork. Cover and put the crust in the freezer for 15 minutes to chill. Preheat oven to 425 degrees.
Once the pastry is chilled, place the pie pan on a baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven.
Lemon Filling: Reduce oven temperature to 350. In a food processor or stand mixer beat cream cheese until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add the lemon juice and zest and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer to a wire rack to cool and then cover and refrigerate until well chilled, about two hours.
Topping: Beat whipping cream and sugar until stiff peaks form. Spread or pipe the whipped cream over the filling. Refrigerate until ready to serve.