Cherry-Lemon Clafoutis Recipe

We spotted black cherries and Meyer lemons in the market the other day, things that aren't consistently available where we shop. We usually eat the cherries right out of the bag, plucking them off the woody stems with our teeth and spitting out the pits. And the lemons? Perfect for tart, creamy, velvety lemon curd. But Amy has been slightly obsessed with French cuisine lately and wanted to try her hand at baking something customarily French: cherry Clafoutis can be made with any fruits or berries, but black cherries are the most traditional. The simple, rustic baked dessert has basic ingredients otherwise: eggs, sugar, milk and flour. It puffs up a bit while it's baking, then slowly but surely deflates, much like the other French…