Preheat oven to 350 degrees. In a large saucepan with the burner off, combine one cup organic sugar with the cornstarch and sea salt and stir together until well mixed. Turn the burner on low and gradually stir in the coconut milk. Raise heat to medium and stir constantly until the mixture begins to boil. Simmer for 1 minute, stirring constantly, and then turn off the heat. Separate the egg yolks and whites into separate bowls and set the egg whites aside for later. Beat the yolks with a small whisk, then add ¼ cup of the hot sugar mixture in with the egg yolks and mix until well combined. Gradually stir the yolks into the remaining hot sugar mixture. Turn the heat to low and simmer for 1 minute, stirring constantly. Turn off the burner and stir in the lemon juice and zest. Cool slightly (about 15 minutes) and pour into your pre-baked pie crust. In a glass or metal mixing bowl, beat your egg whites on medium speed for about a minute or until foamy. Turn the mixer up to high speed and gradually add in sugar until stiff, glossy peaks form. Spoon the meringue over the pie and spread to the edge of the crust. Bake the pie at 350 degrees for 12-15 minutes or until the meringue becomes a light, golden brown color. Cool for an hour on the counter and then refrigerate for 3 hours for the filling to set completely. Enjoy!