Beat the egg yolks with the sugar until they are white. Put flour on top of the egg yolk mixture. Mix everything well. Gradually pour in the cold milk, stirring constantly, then add the lemon zest. Slowly bring the cream to the boil over the lowest heat, stirring constantly. As soon as it starts to boil gently, cook for another 2-3 minutes and then remove from the hob. Let cool down a little and stir in between. Arrange in portion bowls, let cool down a little at room temperature and chill.
Garnish with whipped cream and cherries before serving.
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