Dessert

Combine milk, sugar, butter, salt, and vanilla in a saucepan and heat over medium until the butter melts.
Whisk the egg yolks in a separate bowl.
Temper the yolks by whisking about 2 tbsp of the hot milk mixture into them.
Whisk the tempered yolks into the hot milk mixture.
Mix cornstarch with 2 tbsp cold water until smooth.
Whisk the cornstarch mixture into the milk mixture and cook, stirring constantly, until thickened.
Remove the custard from the heat.
Whip the egg whites with 2 tbsp sugar until stiff peaks form.
Slice the bananas about 1/4 inch thick.
Place a layer of vanilla wafers or ladyfingers in a large flat-bottom bowl.
Pour half the lemon juice and spread half the custard over the cookies, then top with half the banana slices.
Add another cookie layer, then the remaining lemon juice, custard, and banana slices.
Top with the meringue and sprinkle shredded coconut on top.
Refrigerate for several hours before serving.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.