Method:
1 Preheat the oven to 200°C fan forced.
2 Use the pastry to line the base and sides of a shallow square silicon cake pan. Bake blind for 10-15 minutes or until the pastry is light golden.
2 Place the sour cherries and 2 tbs cherry juice and white sugar into a small saucepan, bring to a simmer, to dissolve the sugar.
3 Meanwhile, bring the milk, vanilla, ¼ cup caster sugar and lemon rind to the boil over a medium heat. Whisk the yolks and remaining ¼ cup caster sugar together in a bowl, stir in the corn flour. Add the milk, whisking continuously. Return to the saucepan and bring to the boil. Refrigerate until cold.
4 Pour the custard into the baked pastry case. Top with the cherries. Serve