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“This is an awesome rendition of the usual banana pudding with a meringue topping. It is from the Debbi Field's cookbook, Great American Desserts.”

Ingredients Nutrition


  1. For pastry cream: In heavy medium-size saucepan, whisk together the sugar, cornstarch and salt.
  2. Slowly stir in the half-and-half until smooth.
  3. Place the pan over medium-high heat and cook, stirring constantly until the mixture begins to boil.
  4. Lower the heat to maintain a simmer and cook, stirring constantly, for 2 to 3 minutes.
  5. In a bowl, lightly whisk the egg yolks.
  6. Slowly pour half of the hot cream mixture over the yolks and whisk to combine.
  7. Return the mixture to the pan and cook over low heat, stirring constantly and being sure to stir the bottom and sides of the pan for about 5 minutes, until the cream thickens and just starts to"steam".
  8. Do not let it boil.
  9. It should heavily coat the back of the spoon.
  10. Remove the pan from the heat.
  11. Stir in 2 teaspoons of the vanilla and lemon juice.
  12. Strain through a fine-mesh sieve into a bowl, stir in the lemon peel, and place the bowl on a rack to cool to room temperature, stirring occasionally to prevent a skin from forming.
  13. Cover the bowl and chill it for about 1 hour, or until cold.
  14. Preheat the oven to 425°F.
  15. Butter the baking dish.
  16. Assembly: Cover the bottom of the prepared baking dish with a layer of vanilla cookies and a layer of lemon cookies, using a third of the cookies in all.
  17. Line the sides of the dish with vanilla cookies.
  18. Slice 2 of the bananas and arrange them over the wafers.
  19. Top the bananas with a third of the chilled pastry cream.
  20. Make 2 more layers with the remaining cookies, bananas and pastry cream, ending with pastry cream.
  21. Make the Meringue: Put the egg whites in a bowl and beat until frothy using electric mixer on medium speed.
  22. Add the cream of tartar and beat until stiff peaks form.
  23. Slowly beat in the sugar until stiff peaks form.
  24. Fold the remaining 1 teaspoon vanilla in gently.
  25. Spread the meringue over the pastry cream, sealing the edges to the rim of the dish.
  26. Place the pudding in the preheated oven for 6 to 8 minutes, or until the meringue is golden brown.
  27. Remove to wire rack to cool for 10 minutes, then refrigerate it for 3 to 4 hours before serving.

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