Old Fashioned Banana Pudding

  Through the years there have been many a concoction created claiming to be banana pudding. But for this good ole southern boy there is only one kind of banana pudding and that is the kind mom used to make. I say "used" to make because nowadays she's on a health kick so sugar is out, splenda is in and everything is cooked in the microwave it seems so there is a definite loss of flavor. Oh sure, I use a microwave to pop popcorn or warm up leftovers and such but as far as cooking goes it has to be on a stove top and in the oven (non-microwave kind of oven!). So when I asked mom to send me her recipe for banana pudding - the way she made it when we were growing up - she did but she also had to include her directions for making it in the microwave. Directions, I might add, that I simply ignored.
  So here, without further ado, is my and mom's recipe for that stalwart favorite of southerns everywhere - Banana Pudding.

Ingredients:
2 Cups of scalded milk
3 Bananas
1 Box Vanilla Wafers
3 Eggs
3/4 Cup sugar (for pudding)
6 Tbsp. sugar (for meringue)
1/3 Cup all-purpose flour
1.5 Tsp. lemon juice
1 Tsp. salt
1 Tspn. vanilla flavoring

Directions:
  I like everything all set out and ready to go before I start cooking. Once you have everything together start by mixing the 3/4 Cup of sugar, salt and flour together. Mix it well. This is why I save butter containers - they are perfect to use, just put all three ingredients in, snap the lid on it then shake it several moments in several different directions to get it thoroughly mixed. Once this is done set it to the side. You can do the same thing with the lemon juice and vanilla flavoring, then set them aside.
  You can do this part at any time before the pudding is ready to pour but I like to go ahead and line my glass baking dish with a layer of vanilla wafers so it will be ready when the time comes.
  Next, crack your eggs and separate the yolk from the egg whites. Don't throw the egg whites away cause you'll use them later.
  Start by scalding the milk. Easiest way to do this is to put it in a sauce pan or pot and put on high for a few minutes while stirring constantly. Take a couple of spoonfuls of the milk and add to the egg yolks, beat them so they have the consistency of a liquid and set aside. Before milk gets to boiling point turn eye to low then, still stirring, gradually add in your sugar, salt and flour mixture. Once the mixture is well blended and before it thickens, stir in the egg yolks you set to the side a few minutes ago. Continue stirring constantly until your pudding mixture thickens. You don't want it so thick it won't pour around your wafers and bananas but you also don't want it to be too watery. Slice up your bananas and put a layer down on top of the first layer of wafers. Now pour enough of the pudding mixture in to cover most of your bananas. Add another layer of wafers and bananas then more pudding. Continue this until you're out of pudding mixture then set to the side.
  Time to make your meringue topping. This is really easy. In a mixing bowl combine your sugar and egg whites. Beat with a blender on high speed for several minutes or until the meringue is good and thick and holds it's form much like suds in a bubble bath might. Dip meringue out onto pudding and cover entire surface. Be sure to allow meringue to go over the lip of the dish slightly to seal the pudding.
  Preheat your oven to 350° then bake for about five minutes or until the meringue has a nice golden brown color to it (see the photo). Remove and let cool a bit. I love my banana pudding to be warm from the oven if you don't then let it cool or put in refrigerator till it has cooled. Cooling it will also help firm up the pudding for easier serving.
  Thanx mom for the recipe!