Key lime pie bars with fluffy meringue

1. Preheat the oven to 350˚ and start with the crust. Mix all ingredients, and then gently press into the bottom of your dish. Bake for 10 minutes.
2. After the crust has cooked for 10 minutes, let it cool slightly but leave the oven at 350˚.
3. Mix together the yolks, condensed milk, lime juice, and vanilla. Pour over the rust and cook for 18-20 minutes.
4. Let cool on the counter for a few minutes, and then chill in the fridge for at least an hour.
5. For the meringue, add egg whites, sugar, and cream of tartar to a double-boiler. If you don’t have a double boiler, a bowl placed over a small pot of simmering water works too.
6. Whisk the mixture until the sugar is dissolved, and it reaches 160˚ so the eggs are safe to eat.
7. Add to a mixer, and whip on high speed until glossy and stiff peaks form (about 7-8 minutes).
8. Before serving, use a kitchen torch to toast the outside. If you don’t have a kitchen torch, you can also toast it in the oven at 425˚F for 2-3 minutes — keep a close eye on it and remove as soon as it starts to turn golden.