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1
Make the crust Preheat the oven to 350.
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2
Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides.
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3
In a medium bowl, using a fork, mix all of the ingredients until evenly moistened.
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4
Press the crumbs evenly into the bottom of the prepared pan.
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5
Bake for 8 to 10 minutes, just until lightly browned.
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6
Let cool completely.
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7
Leave the oven on.
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8
Make the filling In a heatproof medium bowl set over a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes.
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9
Remove from the heat and whisk in the sugar, vanilla and salt.
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10
Whisk in the eggs until smooth, then stir in the flour until just incorporated.
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11
Spread the batter evenly over the cooled crust.
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12
Bake for about 25 minutes, until the edge is set but the center is still slightly jiggly.
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13
Transfer to a rack and let cool completely.
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14
Make the meringue Preheat the broiler.
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15
In a heatproof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes.
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16
Transfer the egg whites to the bowl of a stand mixer fitted with the whisk.
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17
Add the vanilla and cream of tartar and beat at medium speed until firm.
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18
Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
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19
Make the meringue Mound the meringue on top of the filling, swirling it decoratively.
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20
Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute.
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21
Cut into bars and serve.
