For the cream: Heat the milk until hot. Meanwhile, in a saucepan, mix the flour and sugar with a metal spoon. Add the egg yolks one at a time, mixing well after each addition. Gradually add the hot milk, stirring constantly to avoid lumps. Add the lemon zest. Place over high heat and stir with a wooden spoon. As soon as it starts to thicken, reduce the heat to low.

After resting, divide the dough in half. Roll out one half and place it in a greased baking pan. Spread the cream and amarena cherries on top. Cover with the remaining dough. Bake in a preheated oven at 350°F (180°C) for about 60 minutes.