Preparation / Directions:
1. Peel and slice bananas; toss slices with lemon juice and set aside.
2. Combine sugar, cornstarch, salt, nutmeg and lemon peel in saucepan; add milk and mix well. Cook, stirring, over medium heat, until thickened.
3. Add a little of the hot mixture to beaten egg yolks, then mix with remaining hot mixture.
4. Stir in butter and bananas.
5. Beat egg whites until they stand in soft peaks; fold into banana mixture along with vanilla.
6. Turn into ungreased 1 1/2-quart souffl‚ dish; place in a pan of hot water and bake In preheated 350 F. oven 1 hour, or until firm.
7. Serve at once with whipped cream.
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