Preheat your oven to 350 degrees with the oven rack in the middle. Spray a 9" tart pan with non stick spray, and put it on a rimmed baking sheet to make it easier to transfer in and out of the oven.

In a food processor, combine the graham crackers, sugar and salt. Pulse until crumbs. Add the melted coconut oil, pulse until it looks like wet sand.

Pour the graham cracker crust into the tart pan. Spread in an even layer across the bottom and up the sides of the tart pan. Use medium pressure and a measuring spoon to press in to the tart pan.

Bake for 15 minutes, or until golden brown.

Remove from the oven and set aside.

Reduce the oven temperature to 325 degrees, with the oven rack in the bottom of the oven.

In a medium size pot over medium heat, combine the sugar, cornstarch, salt, water and lemon juice. Cook until it just starts to bubble.

While the sugar mixture is heating up, in a small bowl combine the egg yolks and lemon zest. Whisk to combine.

As soon as the sugar mixture just starts to bubble and turns translucent, temper the egg yolks by slowly pouring in a ladle full of the hot sugar mixture while whisking the egg yolks. Once the egg yolks are slowly heated, then add all the egg yolks to the sugar mixture. Cook until it just starts to bubble.

Once it bubbles, turn off the heat and add in the coconut oil. Whisk until it is melted. Set aside.

After the lemon curd is off the heat, make the meringue.

Combine the sugar and cream of tartar in a small bowl.

Pour the egg whites and vanilla into the bowl of the stand mixer with a whisk attachment. Whisk the egg yolks over medium speed.

Once they start to form bubbles and get frothy, pour in the sugar/cream of tartar mixture 1 tablespoon at a time in 1 minute increments.

Continue to whisk over medium speed until all the sugar is added and stiff peaks form.

Pour the warm lemon curd onto the graham cracker crust.

Dollop the meringue on the curd, starting on the outside, working your way inside to the center. Then use a rubber spatula to smooth it in an even layer.

Use the back of the spoon to swirl the meringue into a pretty swirly pattern, and poke the spoon in and out to give it little peaks.

Bake the pie for 15-20 minutes, or until the top of the meringue is just starting to turn a light golden color.

Allow the pie to cool to room temperature before slicing, about 1 hour.

Cut into slices and serve.