Flacon Thins Recipe

Directions

Dift 1/2 of the flour over the egg and vinegar. Make a well in the centre, and pour in 1/2 cup of lemon juice, 1/2 teaspoon almond extract and 1/4 teaspoon almond extract. Beat until smooth. Add the remaining flour, 1/2 teaspoon almond extract and 1/4 cup of dry ingredients. Mix just enough to form a ball. Refrigerate in a thoroughly cooled state, covered, at room temperature until set.

Preheat oven to 300 degrees F (150 degrees C). Heat the oven broiler. Line baking sheets with foil and spray with vegetable or non-stick cooking spray.

Bake for 10 minutes in the preheated oven. Remove from oven and sprinkle with nuts and mix as needed.

In a small saucepan over low heat, whisk together sugar, 1/2 cup of lemon peel, 1/4 teaspoon almond extract and 2 tablespoons lemon juice; gently stir in the eggs, one at a time. Cook until thick and irnated, then stir in 1/3 cup of vinegar. Add milk, one tablespoon at a time, and whisk until the mixture thickens. In a separate bowl, sprinkle 1/2 teaspoon almond extract over cooked mixture, and drizzle 1/2 teaspoon lemon peel over glaze. Pour mixture over cherries in pie crust.

Return pie to oven and preheat for 30 minutes, rotating twice to remove browned crust from pan. Chill pie for 15 minutes before serving. To make the Lil' Lumps: In a medium bowl, whip the egg whites until they form stiff peaks. Remove from the refrigerator, and beat the remaining egg whites until they're light. Fold egg whites into the lemon-glaze mixture, and pour into pie crust.