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1
Heat the oven to 400 degrees F.
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2
Toss the banana slices and lemon juice in a small bowl and set aside.
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3
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier.
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4
Add the egg yolks and whisk to combine.
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5
Add the half-and-half and carefully whisk to combine.
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6
Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes.
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7
The mixture will begin to thicken and bubble around the edges.
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8
Remove the pan from the heat and whisk in the vanilla extract.
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9
Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl.
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10
Cover with a layer of vanilla wafers, followed by a layer of banana slices.
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11
Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
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12
Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form.
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13
Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form.
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14
Spoon the meringue over the warm pudding, being sure to cover the edges.
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15
Bake until the meringue is evenly browned, about 8 to 10 minutes.
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16
Remove the pudding from the oven and cool for 15 minutes before serving.
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17
Cool completely before refrigerating.
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18
Refrigerate for up to 3 days.
