Start by separating the eggs, placing the whites in the bowl of your stand mixer and the yolks into a saucepan.

In the saucepan with the yolks, add the sugar, salt, and flours. Pour a splash of about a quarter of the milk into the mixture and whisk until well blended.

Gradually add the remaining milk while continuing to whisk until the mixture is smooth and free of lumps.

Place the saucepan over medium heat and cook, stirring the mixture continuously until it thickens and can form ribbons as you stir.

Once thickened, remove from heat and stir in banana liqueur (if using), vanilla extract, and cold butter.

Preheat your oven to 400°F (200°C).

Toss the banana slices with lemon juice to prevent browning.

Spread a quarter of the custard at the bottom of a baking dish.

Add a layer of vanilla wafers over the custard.

Cover the wafers with half of the sliced bananas and then spread half of the remaining custard over them.

Add another layer of vanilla wafers, then top with the remaining sliced bananas.

Pour over the last of the custard, ensuring it’s evenly distributed.

Smooth the top of the pudding and gently tap the baking dish against the counter.

Add cream of tartar to the egg whites in your stand mixer and beat until fluffy.

Gradually add sugar while continuing to beat until stiff peaks form.

Spread the meringue over the top of the assembled pudding, using a soft spatula to create ridges.

Transfer the dish to your preheated oven and bake until the meringue is lightly browned, approximately 7 to 10 minutes.

Allow the banana pudding to cool before serving.