1. Remove pits from dates.  Make ready a pie plate.
2. Using the small holed side of a grater, rub the lemon's skin across the grater to create zest.
    

For the crust:

1. Add an inch of water into the bottom of a double broiler.  Place coconut oil in the top of the double broiler.  Heat it just enough to melt it.
2. In a medium bowl, combine the dates, coconut oil, walnuts, salt, and honey.  Mix well.
3. Press the crust mixture into a pie plate.  Make sure it evenly covers the bottom and all sides.

For the filling:

1. Rinse the soaked cashews under cool water.  Place cashews and maple syrup in a blender and puree until smooth.
2. Pour this mixture into a medium pot.  Warm gently on medium low, stirring constantly.
3. In a small spouted container, mix cornstarch with water.  Add cornstarch mixture to pot.  Increase the temperature to medium-high to bring it to a boil.  Allow it to thicken.
4. Add the turmeric and lemon juice to the pot. Mix well to combine.
5. Turn off heat.  Pour the mixture into prepared crust.  Allow to cool.

For the meringue:

1. Turn on the broiler.
2. Add chickpea water to a large glass bowl.  Beat with an electric beater until peaks start to form.
3. Add coconut sugar gradually and adjust to taste. Continue beating until the peaks become stiff.
4. Spoon the meringue onto cooled filling.  Place under the broiler until it turns brown.  Remove from oven.
5. Let pie stand for a few hours at room temperature before serving, or place in the freezer until it firms up.