2 tsp. lemon juice
25 vanilla wafers
2 tbsp. flour
3 eggs (separated)
3 tbsp. butter
2 tbsp. sugar
4 med. ripe bananas (sliced)
2/3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/2 tsp. vanilla extract

Sprinkle lemon juice over bananas. Line the bottom of 1 quart casserole with some vanilla wafers. Top with a layer of sliced bananas. Set aside, reserving remaining wafers and bananas.

In a double boiler, combine 2/3 cup sugar, flour and salt. Beat egg yolks slightly. Add milk and gradually add to dry ingredients, stirring to keep mixture smooth; add butter. Cook in double boiler, stirring constantly until mixture starts to boil. Remove from heat and stir in vanilla extract. Pour some pudding over layered wafers and bananas, layer remaining wafers, bananas and pudding ending with pudding.

BANANA PUDDING TOPPING:

Beat egg whites until foamy. Gradually add and beat in 2 tablespoons sugar. Beat until peaks hold. Spread mixture over pudding, sealing to edges of casserole. Bake at 425 degrees F. 3 to 5 minutes or until meringue is lightly brown. Cool at room temperature before serving. Serves 10.