- 1 cup and 3 tablespoons of sugar
- 1/3 cup of all-purpose flour
- ¼ teaspoon salt
- 2 ½ cups of milk
- 4 large eggs, separated
- 1 tablespoon of butter
- 1 teaspoon vanilla extract
- 1 box of Nilla wafers
- 4 bananas
- ½ teaspoon – 1 teaspoon lemon juice
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together flour, 1 cup of sugar, and salt in a mixing bowl.
- In a separate bowl, whisk together egg yolks and milk.
- Add egg and milk mixture to a pot over medium high heat.
- Add flour and sugar mixture into pot a little at a time. Stir after each addition to prevent lumping.
- Once all of flour mixture has been added, cook for 10-12 minutes while stirring the entire time.
- Remove from heat and set aside when done.
- Slice bananas.
- Begin layering in a 9-inch pan in this order: Nilla wafers first, bananas, Nilla wafersagain, bananas, pudding. Repeat until pan is filled.
- To make meringue, in a mixing bowl beat egg whites using a hand held mixer on medium high speed. Add in lemon juice and beat until stiff peaks form. Add three tablespoons sugar and continue to beat egg whites until stiff peaks form.
- Top layered banana pudding with meringue. Bake for 12-15 minutes or until golden brown.
- Beat egg whites last. If egg whites sit out after being beaten, they will deflate and become watery.
- To ensure stiff peaks for meringue, make sure your eggs are room temp. Add a few extra drops of lemon juice to help stiff peaks form.
- Don’t stress if your pudding forms a few lumps! Make sure to add flour in bit by bit to get as few lumps as possible.
- Watch pudding as it cooks. It can be easily scotched/burned if left unattended or if cooked too long. Reduce heat if necessary.