Traditional Banana Pudding

This is the banana pudding I grew up eating.

I think it's pretty traditional in the sense that it has a 

meringue topping and homemade custard.

I can enjoy the layered versions that use pudding mix and whipped cream, 
but it sure doesn't bring back the memories this one does.

It's my mom's recipe, I love it, and I wouldn't change a thing.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday

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Old Fashioned Banana Pudding

1/2 cup sugar

3 tbsp flour

Dash of salt

2 cups milk

1 egg

3 egg yolks, reserve whites

1/2 tsp vanilla

2-3 bananas

Juice of 1/2 lemon

3/4 box of Nilla Wafers

Meringue:

3 egg whites

1/8 tsp cream of tartar

3 tbsp granulated sugar

1 tbsp powdered sugar

Combine sugar, flour and salt in the top of a double boiler. Whisk in milk; cook over medium heat stirring constantly until thickened. Beat together egg and yolks, temper with 1/4 cup of hot milk liquid and whisk back into milk. Continue to stir until thick, about 5-8 minutes. Remove from heat and stir in vanilla.

Slice bananas and combine with lemon juice.

Spread a small amount of custard on the bottom of a 1 1/2 quart oven safe baking dish; top with wafers and bananas. Continue layering 3 times, ending with custard.

Heat oven to 425*

Meringue: Beat reserved 3 egg whites and cream of tartar until soft peaks form. Slowly add in granulated sugar and powdered sugar and continue beating until stiff peaks form. Pile on top of pudding spreading to edges; bake in a preheated 425* oven for 5-8 minutes or until golden brown. Turn off the oven, open the door and let pudding cool in the oven for 15 minutes or so before removing.

Serve at room temperature(which I prefer) or chilled.