Line the bottom and sides of an 8x8x2" baking dish (2qt) with a layer of the vanilla wafers. They should just cover the bottom of the dish.

Prepare the vanilla pudding according to the pudding directions on the package (you will need the 4 C of milk for this). While the pudding is still hot, stir in the nutmeg; set the pudding aside to cool for 5 min (but no longer)

Preheat oven to 500 degrees

Peel 2 of the bananas and slice them into rounds that are 3/8" thick. Top the layer of cookies in the bottom of the dish with the banana slices. Top the banana slices with a second layer of vanilla wafers. Peel the reamaining 2 banabas, slice them into rounds that are 3/8" thick, and distribute them evenly on top of the second cookie layer. For the final layer, top thoes bananas with another layer of cookies.

Pour the still warm pudding over all. Shake the dish carefully, and tap it on the counter, to remove any air holes within the layers.

Make the meringue. Add the egg whites, sugar, vanilla, and lemon juice to the medium size bowl of a standard kitchen mixer with the whisk attachment. Whisk the mixture on medium speed until it just holds a peak. It should be light and flluffy; do not over mix it.

Using a rubber spatula, top the entire surface of the pudding wvenly with the meringue. Dip a spoon into the durface of the meringue and pull it out quickly to create little peaks all over the top of the pudding.

Place the pudding on the top rack of the oven. Bake just until it is nicely browned on top, about 3 min. (It can burn very easily, so watch it carefully) Remoe the pudding from the oven and let it cool down for 1 hour on the countertop. then place in refregerator and chill for at least 3 hours, but not more than 5 hours.