Ingredients:

• For the pastry:
  500 g of flour
  200 g of granulated sugar
  200 g of lard or butter
  2 medium eggs
  1 pinch of salt
  Grated lemon zest
• For the cream:
  1 liter of milk
  Lemon peel
  200 g of granulated sugar
  100 g of corn starch
  1 pinch of vanilla powder or 1 sachet of vanillin
  4 medium eggs
  Cherries in Syrup

Preparation:

1. In a bowl combine flour, sugar, butter (or lard), eggs, salt and grated lemon zest.
2. Mix all the ingredients and knead until you get a smooth and homogeneous dough.
3. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
4. In the meantime, prepare the cream: heat the milk in a saucepan, flavoring it with the lemon zest.
5. In a bowl combine sugar, starch and vanilla/vanillin.
6. Incorporate the eggs.
7. Pour the egg and sugar mixture into the hot milk while stirring.
8. Turn the heat back on and thicken the custard.
9. Divide the pastry into two parts and roll it out using a rolling pin.
10. After buttering it, arrange the pastry in a mold making sure the edges adhere well and prick the bottom.
11. Stuff with the cream and cherries.
12. Cover with the other half of the shortcrust pastry and make holes on the surface as well.
13. Brush with beaten egg.
14. Bake in a pre-heated static oven at 170° for about an hour.