• Preheat oven to 180˚C (350˚F).
• Using a food processor or your fingertips, process or rub konafa to fine crumbs.
• Transfer crumbs to a large bowl. Add 2 tablespoons clarified butter and 2 tablespoons of the powdered sugar. Toss to mix.
• Grease a 25cm (10in) tart pan with a removable bottom with clarified butter. Press konafa mixture over bottom and up sides of pan.
• Bake for 15 minutes, or until golden brown.
• Meanwhile, in a large bowl, beat egg whites with 1 tablespoon powdered sugar and ½ teaspoon of the lemon juice until stiff peaks form.
• Peel bananas. Drizzle with remaining lemon juice to avoid discoloration.
• Remove konafa crust from oven. Pour syrup evenly over crust. Let cool.
• Preheat broiler or ready kitchen torch.
• Arrange bananas over crust in even layer. Spread meringue evenly over bananas. Sprinkle remaining 1 tablespoon sugar over top.
• Broil or torch meringue until tips are golden brown.

  Variations/Whipped Cream and Fresh Fruit

• Follow directions above to make and bake a konafa crust. Substitute banana filling and meringue topping for whipped cream (or custard) filling and fresh fruit topping: Spread some whipped cream evenly over crust, then arrange sliced fresh fruit (such as papaya, mango, kiwi, and/or berries) overlapping in a concentric circle over cream. Sprinkle some pomegranate seeds on top.