Chef Matt Tebbutt serves up a classic Lemon Meringue Pie on Saturday Kitchen live for comic Alistair McGowan.

To make the pie use: 225g self-raising white flour, pinch salt, 110g cold unsalted butter, cubed, 2 tsp caster sugar and 1 medium free-range egg yolk.

For the lemon curd: 100g caster sugar, 7 tbsp cornflour, 4 large lemons, zest and juice only, 6 free-range egg yolks and 100g unsalted butter, melted.

For the meringue: 6 medium free-range egg whites and 300g/10½oz caster sugar.