In a medium sized mixing bowl, stir together 1½ cup flour, ½ teaspoon salt, and 1 teaspoon lemon zest.

Using a pastry cutter, cut ½ cup crisco into the flour mixture.

Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.

Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.

Preheat the oven to 450°F and roll the pie dough into a 12-inch round.

Transfer to a 9-inch pie pan and bake for 8 minutes.

Remove the pie crust from the oven and decrease the temperature to 350°F.

In a large mixing bowl, mix together 1½ cup sugar, ½ teaspoon salt, 1½ Tablespoon corn meal, and ¼ cup melted coconut oil.

Next, add eggs one at a time, until all 3 eggs have been mixed in.

Finally stir in ¼ cup non-dairy milk milk and ⅓ cup fresh lemon juice.

Pour into the par-baked pie crust and bake 45 minutes.