The Best Old Fashioned Banana Pudding with Meringue Recipe

Instructions:

1. Lightly butter the baking dish. Arrange half of the shortbread cookies on the bottom. Slice bananas and arrange half over the cookies. Set aside.
2. In the saucepan, whisk together ¾ cup sugar, cornstarch, and salt. In a separate bowl, lightly whisk the egg yolks. Slowly whisk in about 1 cup of the milk until smooth, then pour this mixture into the dry ingredients in the saucepan.
3. Add the remaining milk to the saucepan. Heat over medium heat, whisking constantly, until the mixture thickens considerably and comes to a low boil (about 2-3 minutes after thickening).
4. Remove from heat. Whisk in the butter and vanilla until fully melted and smooth. Pour half of the hot custard evenly over the cookies and bananas in the baking dish. Immediately top with the remaining cookies and the rest of the sliced bananas. Pour the remaining custard over the top layer.
5. Bake at 350°F (175°C) for 20–25 minutes, until the custard is set around the edges. Remove and let cool slightly.
6. Prepare the Meringue: In a small saucepan, combine 1 cup of sugar and ¼ cup water. Heat without stirring until the mixture reaches exactly 240°F (115°C) on a candy thermometer.
7. While the syrup heats, place the 4 room-temperature egg whites and cream of tartar (if using) in an electric mixer. Beat on medium-high speed until soft peaks form.
8. With the mixer running on medium speed, very slowly drizzle the hot sugar syrup down the side of the bowl into the egg whites.
9. Increase speed to high and beat until the meringue is very stiff, glossy, and the outside of the bowl feels cool to the touch (about 8-10 minutes).
10. Immediately spread the meringue over the warm baked pudding, ensuring you seal the meringue completely to the edges of the dish. Use a torch or place briefly under a preheated broiler to brown the peaks attractively.
11. Allow to cool for at least 1 hour before slicing and serving for the best texture.