Step 1
Combine flour coconut oil 2 tablespoons sugar and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together about 30 seconds.
Step 2
Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
Step 5
Bake in the preheated oven until golden brown about 30 minutes. Let crust cool completely.
Step 6
Combine 2 cups sugar coconut cream eggs egg yolks lemon zest and juice butter and salt in a saucepan over medium-low heat. Cook whisking constantly until curd thickens and coats the back of a wooden spoon 10 to 12 minutes. Pour into a bowl and refrigerate until set 20 to 30 minutes.
Step 7
Beat egg whites 1/2 cup sugar salt and cream of tartar in a glass metal or ceramic bowl until stiff glossy peaks form 6 to 7 minutes.
Step 8
Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
Step 9
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 9
Broil in the preheated oven until meringue is lightly browned about 2 minutes. Chill pie until set 3 to 24 hours.