Preparation:
1. Prepare the crust: In a large mixing bowl, combine the flour, (cocosnut) sugar, and salt. Add the chilled butter cubes and cut them into the flour using a pastry cutter, 2 knifes or your hands, until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough comes together when pressed. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the lemons: While the dough chills, thinly slice the Meyer lemons (peel included) and remove all seeds. Combine the lemon slices with the 2 cups of sugar in a large bowl, stirring to coat.
Cover the bowl and let the lemons macerate for at least 2 hours or overnight.
3. Preheat the oven: Preheat your oven to 425°F (220°C). Roll out one of the dough discs and fit it into a 9-inch pie pan. Set aside the second disc for the top crust.
4. Make the filling: In a separate bowl, whisk together the eggs, flour, and salt. Add this mixture to the macerated lemons and sugar, stirring to combine.
5. Assemble the pie: Pour the lemon filling into the prepared pie crust. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges of the crust to seal. Cut a few small slits in the top crust to allow steam to escape.
6. Bake the pie: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool and serve: Allow the pie to cool completely before slicing. This will help the filling set. Serve at room temperature or chilled.
