Separate egg whites and egg yolks. Beat egg yolks with butter and sugar until thick and creamy. Add the curd, semolina, baking powder and grated lemon skin and whisk well.
Fold the drained morello cherries and the stiffly beaten egg whites loosely into the mixture. Pour the mixture into a greased ovenproof gratin dish and bake at 200 degrees Celsius for about half an hour. Then remove from the oven, let rest for a few minutes so that the casserole sets and then place on the table.
Tip: Always use organic lemons for cooking, if possible!
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