This is a lovely cold dessert for warm summer nights.
Have a partially-baked pie crust ready (partially bake by placing in cold oven set to 300 for 15 minutes)
In a sauce pan, combine grated rind of 2 lemons, 1/2 cup lemon juice, 3/4 cup pure maple syrup, and a mixture of 4 tbsp Arrowroot powder with 6 tbsp water. Cook this mixture over medium heat, stirring constantly until well combined and thickened (it will not thicken into jelly until it cooks in the pie and cools). Let the mixture cool and then beat in 3 egg yolks and 1 tbsp butter.
Meanwhile, beat 4 egg whites (or more) with a pinch of sea salt until softly stiff. Mix in 1/2 tsp vanilla extract and 2-4 tbsp Rapadura and beat until stiff
Pour lemon filling into the partially baked crust and top carefully with the meringue, sealing in the pie from the crust.
Bake at 325 for about 20 minutes. Let cool completely before serving, this pie tastes even better after it has been kept in the refrigerator over night.