Prep: 1. Place a rack in the upper third of oven and preheat oven to 350. 2. Grease a 9×9-inch baking pan, line with parchment paper (so that it overhangs slightly from the pan) and grease parchment paper. Set aside. 3. If cherries are frozen, thaw and drain well. Cut cherries in half. 4. To make crust, in a bowl combine butter, powdered sugar, flour, 1/4 teaspoon salt, and 1 teaspoon lemon zest. Use fingers or wooden spoon to work mix into a shaggy dough. (Big bits of butter will remain and the flour won’t be entirely incorporated.) 5. Separate 1/2 cup of shaggy dough and place it in a bowl and add oats. 6. Work oats into the mixture to create a crumble. Set aside. 7. With remaining dough, continue to stir with spoon until it forms a homogenous ball of soft dough. 8. Place dough in large chunks in prepared pan. Add a bit of flour to fingers and press dough across bottom of pan in an even layer. Make: 1. Bake dough for 12-15 minutes until browned around edges. While crust bakes, assemble filling. 2. In a bowl, whisk together eggs, sugar, flour, 2 tablespoons lemon juice, yogurt, and 1/4 teaspoon salt. Whisk until smooth. 3. Place cherries across surface of baked crust and slowly pour lemon filling over cherries. Sprinkle oat topping over filling. 4. Bake for 25-30 minutes or until set through. Give pan a light shake and if mix is wavy in center allow it to bake for a few minutes longer. 5. Cool to room temperature and chill for an hour before slicing.