For the Crust:<\/strong><\/p>\n For the Lemon Filling:<\/strong><\/p>\n For the Meringue:<\/strong><\/p>\n <\/p>\n Preheat the oven to 350\u00b0F (175\u00b0C).<\/strong> Grease a 9-inch pie dish.<\/p>\n<\/li>\n Make the crust:<\/strong> In a medium bowl, combine the coconut, flour, brown sugar, and salt. Pour in the melted butter and mix well until a crumbly dough forms. Press the dough evenly into the bottom and sides of the prepared pie dish.<\/p>\n<\/li>\n Bake the crust for 10-12 minutes<\/strong>, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack.<\/p>\n<\/li>\n Make the lemon filling:<\/strong> In a saucepan, whisk together the egg yolks, sugar, lemon juice, cornstarch, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Reduce heat to low and simmer for an additional minute, whisking continuously. Remove from heat and stir in the lemon zest.<\/p>\n Pour the hot lemon filling into the cooled coconut crust.<\/strong> Let the filling cool completely at room temperature for at least 2 hours, or until set.<\/p>\n<\/li>\n Make the meringue:<\/strong> In a clean, grease-free bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while whisking continuously until stiff peaks form. The meringue should be glossy and hold its shape well.<\/p>\n<\/li>\n Spoon the meringue over the cooled lemon filling, spreading it to the edges and creating decorative peaks.<\/strong> Using a kitchen torch (optional), toast the meringue until lightly golden brown. Alternatively, place the pie under the broiler for a few minutes, watching closely to avoid burning.<\/p>\n<\/li>\n Refrigerate the pie for at least 1 hour<\/strong> before serving.<\/p>\n<\/li>\n<\/ol>\n\n
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