Preheat the oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, shredded coconut, melted butter, and salt until evenly moistened.

Press the crust mixture firmly onto the bottom and up the sides of a 9-inch pie dish.

Set the crust aside.

In a large bowl, stir together sweetened condensed milk, sour cream, fresh Meyer lemon juice, and all lemon zest until fully combined.

For an ultra-smooth filling, you may sift the mixture into your prepared pie crust.

Pour the filling into the crust.

Bake the pie for about 20 minutes, or until the edges begin to set but the center still jiggles slightly.

Allow the pie to cool slightly on the counter.

Refrigerate the pie until fully chilled and set, preferably overnight.

Before serving, top with lemon whipped cream and a sprinkle of toasted shredded coconut if desired.