How to make
Oven - 340°F (170 degrees).
Cake tin with a ring - 9.4″ (24 cm) in diameter, lined with baking paper.
Pour the flour into a bowl, add the whole egg, the yolk, add the grated lemon peel to the sugar, a pinch of salt, baking powder and cold diced butter.
The mixture is blended with a hand mixer until it crumbles. When the crumbs from, leave them in the refrigerator for about 1 hour.
CREAM
Pour the milk, sugar, starch, lemon peel and lightly beaten egg yolks into a pot. Place it over medium heat and boil until a thick cream is obtained, while stirring constantly. Remove it from the heat and add a teaspoon of vanilla. Stir and allow it to cool.
In the cake tin lined with paper, pour half of the butter crumbs, pour the cream on top and scatter the cherries or you can use strawberries. Cover them with the rest of the crumbs.
Bake the pie at 360°F (180 degrees) for about 35-40 minutes. Leave it to cool and leave it in the refrigerator to set.
