Preheat oven to 375 degrees Fahrenheit.

Generously grease an 11-inch tart pan with removable bottom (you can use a pie plate or smaller tart pan, but you will have some leftover dough).

In a  food processor (or by hand), pulse together almond flour, sugar, and salt. Add in rest of crust ingredients and pulse until dough begins sticking together.

Drop the dough into greased tart pan, and then press it into the bottom and up the sides of the pan. Prick the dough on bottom of pan all over with a fork to prevent it from puffing up. Press a piece of round Gefen Easy Baking Parchment Paper into the tart and weigh it down with pie weights.

Bake crust for 15 minutes, then remove the parchment paper with the weights and bake the crust for a few minutes more, or until it is golden brown and firm. Let crust cool before removing it from the tart pan.

While the crust is baking, prepare the filling. Whisk together eggs, yolks, and lemon juice and zest in a medium, heatproof bowl. In a separate bowl, stir together sugar and potato starch (to prevent potato starch from clumping), then whisk the mixture into the bowl with the eggs.

Place the bowl over a simmering pot of water, creating a double boiler. Stir the mixture with a rubber spatula or wooden spoon over a medium heat until it thickens (about 10 minutes).

Remove bowl from heat and stir in the coconut oil/butter right away until it’s fully incorporated. Strain filling to remove any clumps or lemon pits.

Once crust is cooled, spread lemon filling evenly into it, smoothing the top with a spatula.

Place egg whites and sugar into bowl of your electric stand mixer (or any heat-proof bowl) and place over a pot of simmering water, creating a double boiler. Whisk mixture constantly for a few minutes until the sugar is dissolved and mixture is warm to the touch (110 degrees Fahrenheit).

Transfer the bowl to your machine fitted with a whisk attachment, add in vanilla extract, and then whip mixture, starting on a lower speed and gradually increasing it to the highest speed. Whip meringue for about six minutes, or until glossy, stiff peaks form.

Pipe meringue onto tart in any design desired (I used a star tip and piped “kisses”), or simply spread the meringue over the filling with a spatula. Use a kitchen torch to brown the meringue (or place pie in broiler for a couple minutes). Serve pie that day or refrigerate for next-day use.