Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and soak for 12 hours or overnight.
After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.
Preheat oven to 180 degrees C.
In a small bowl combine 2 whisked eggs, 2 tablespoons sugar and salt. Blend together then pour mixture into stewed figs, whisking vigorously to prevent eggs from clumping. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pastry case.
In a medium mixing bowl beat 3 egg whites until foamy. Continue to beat while adding remaining sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling. Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.