Preheat the oven to 350 degrees F (180 degrees C).
Lightly grease six aluminium foil cups, 3 inch diameter x 1.5 inch height.
Place Butter (100 gram), Caster Sugar (65 gram), Egg (1), All-Purpose Flour (165 gram), Vanilla Extract (1/2 teaspoon), and Zest of Lemon (2) into a food processor and process until mixture to a soft dough.
Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides.
Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dry beans to keep the bottom flat. Bake for 15 minutes. Remove liners and weights and bake crusts for another 7 minutes.
Whisk Egg (2), All-Purpose Flour (30 gram), Caster Sugar (60 gram), Lemon Juice (1 1/2 tablespoon), and Vanilla Extract (1/2 teaspoon) together with a hand whisk.
Place 2 Cherry (12) into each crust and pour in egg batter. Bake until filling is set, about 25 minutes.
Leave cherry lemon cups to cool down a little in the muffin cups before removing them onto a wire rack to cool down completely.