In a saucepan over medium heat, combine rum, 4 tsp. of the lemon juice, brown sugar, margerine or butter and cinnamon; heat gently until margerine or butter is melted and sugar dissolved. Peel bananas and cut in half lengthwise; arrange in a lightly buttered 13" x 8" ovenware dish. Pour sauce over; set aside.

In a bowl, beat egg whites until soft peaks form; sprinkle with remaining lemon juice. gradually beat in granulated sugar until stiff peaks form. Spoon meringue over bananas, spreading to edges of the dish and swirling into mounds. Bake in a 350¼F oven for 10 minutes to 12 minutes or until meringue is golden. Serve warm.

Makes 8 servings.