Banana Pudding

Ingredients:
4 bananas, sliced
1 tbsp. lemon juice
3/4 cup sugar
2 1/2 tbsp. flour
1/8 tsp. salt
3 eggs, separated
1 3/4 cup milk
2 1/2 tbsp. butter
1 tsp. vanilla
1/2 box vanilla wafers
1/2 tsp. cream of tartar
1/4 cup sugar

Directions:
Sprinkle bananas with lemon juice to keep from browning. Preheat oven to 425 degrees.

Separate eggs into two bowls. Beat egg yolks and add milk; stir to combine. In a large pot over low heat, combine 3/4 cup sugar, flour and salt. Gradually stir in egg mixture until smooth. Cook over low heat stirring constantly until mixture boils. Boil for one minute or until pudding thickens to desired consistency. Remove from heat. Add butter and vanilla and stir until butter is melted.

Cover the bottom of a 1 quart casserole dish with thin layer of pudding. Cover with 1/3 of the vanilla wafers and then 1/3 of bananas and cover with 1/3 remaining pudding. Repeat with two more layers, ending with the pudding.

Beat the egg whites and cream of tartar until soft peaks form and gradually add 1/4 cup sugar. Beat until stiff peaks form. Cover layered pudding with meringue, making sure to seal the edges. Bake for 3-5 minutes or until top is lightly brown. Cool to room temperature or chill before serving. Yields 12 servings.

Thoughts:
This is my family's classic banana pudding recipe for pig pickins. For a large gather, we quadruple this recipe.