Banana Cream Tart

Line large cookie sheet with foil. Using 10-inch round plate as a guide, with a toothpick, outline a circle on foil on cookie sheet. In small bowl, with mixer at high speed, beat egg whites, salt, and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Preheat oven to 200 degrees F. Spread half of meringue inside circle to form a 1/4-inch-thick base. Spoon remaining meringue onto edge of base to form a 1 1/2-inch-high border. Bake 3 1/2 hours or until meringue is crisp but not brown. Turn oven off and let meringue cool in oven 30 minutes. Remove from oven; cool completely on cookie sheet on rack. When meringue is cool, carefully loosen and remove meringue from foil and place on serving plate. Thinly slice 1 1/2 bananas; arrange over bottom of meringue shell. In large bowl, prepare instant pudding as label directs but use only 1 cup low-fat milk. With rubber spatula, gently fold whipped topping into pudding. Spread filling over bananas in meringue shell. In small saucepan over low heat, heat apple jelly until melted; remove from heat and cool slightly. Cut remaining bananas diagonally into thin slices. Arrange banana slices over filling in concentric circles; brush with apple jelly. Garnish with lemon slice and lemon leaves.