Cream the butter with half of the granulated sugar, the lemon zest and a pinch of salt until very fluffy. Gradually stir in the yolks.
Beat the egg whites with the remaining sugar until stiff and fold into the yolk mixture. Sift the flour and cornstarch over this mixture and fold in carefully.
Pour the mixture into a greased and dusted cake pan and smooth the surface. Top with the cherries.
Bake the cherry pie in the oven at 190 C° for about 60-70 minutes.
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