James Tanner served up a delicious lemon meringue pie dessert that is perefect for a summer’s day on Lorraine.

The ingredients for the lemon curd filling: Zest and juice of 3 large lemons, 4 large egg yolks, 90g caster sugar and 40g butter, cubed.

For the meringue: 4 large egg whites, 2 tsp corn flour and 200g golden caster sugar.