Preheat oven to 350 degrees Fahrenheit.

In a large saucepan with burner off, add organic sugar, cornstarch and sea salt and whisk together.

Turn the burner on low and gradually add in the coconut milk. Turn heat to medium and continually stir mixture until it begins to boil.

Simmer for 1 minute stirring constantly and then remove from heat.

Separate the egg whites from egg yolks into two bowls. Set the egg whites aside for later.

Beat yolks and add in 1/4 cup of hot sugar mixture and mix until well combined.

Gradually add in yolk mixture to remaining hot sugar mixture. Turn burner back on and stir continually for 1 minute.

Turn off burner and stir in lemon juice and lemon zest.

Cool slightly for about 15 minutes and then pour mixture into pie crust.

In mixing bowl, beat egg whites on medium speed for about 1 minute. Turn speed on high and gradually add in sugar until stiff, glossy peaks form.

Spoon meringue over pie and spread to edge of crust.

Bake for 12-15 minutes or until meringue is lightly golden brown.

Cool on counter for 1 hour and place in fridge for 3 hours for filling to set. Enjoy!