Shaker Lemon Pie recipe i use is at http://smittenkitchen.com/2008/04/shaker-lemon-pie/  I made coconut crust some time back - http://elainegrey.dreamwidth.org/146030.html -- this year used self rising wheat flour, the coconut oil (not sure that was an improvement), and tried better to prebake. I also didn't have sweetened flaked coconut, so used https://motherwouldknow.com/how-to-substitute-unsweetened-for-sweetened-coconut/ . I macerated the lemon for 24 hours -- i've done longer macerations in the past and the lemon skin is softer. Sunshine in a pie!