Baked Banana Pudding

Separate the eggs and set the egg whites in a bowl of a stand mixer, reserving them for later use. Meanwhile, place the yolks in a separate saucepan.

Prepare the custard base: Add granulated sugar, salt, and 1/3 cup plus 1 tablespoon of all-purpose flour to the yolks. Gradually pour in about 1/4 of the milk and begin blending the mixture with a whisk until well combined. Pour in the remaining milk and continue whisking until smooth.

Heat and stir the mixture over medium heat, occasionally testing its temperature by dipping your finger in to check. Whisk constantly until the custard thickens and forms a ribbon-like consistency.

Remove the custard from heat and stir in the banana liqueur, vanilla extract, then add cold butter. Whisk until the butter is fully incorporated and the mixture is smooth. Set the custard aside.

Preheat your oven to 400 degrees F (200 degrees C).

Assemble the pudding: Squeeze fresh lemon juice over sliced bananas.

Spread 1/4 of the custard base over the bottom of a baking dish. Arrange a single layer of vanilla wafers on top. Cover with 1/2 of the sliced bananas and spread 1/2 of the remaining custard base on top. Add another layer of vanilla wafers, using slightly fewer than the first time. Top with the remaining bananas and custard base. Smooth the top of the pudding and gently tap the dish against the counter to settle it.

Make the meringue topping: Add a pinch of cream of tartar to the egg whites. Beat using the whisk attachment until frothy. Gradually add granulated sugar and beat until stiff, but not dry, peaks form. Spread the meringue topping over the pudding using a soft spatula, creating ridges for contrast.

Bake in the preheated oven until the meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.