Lemon sour cream pie recipe

Looking for a tasty pie or just something to make a statement with? This extra creamy lemon cream pie will make a difference!

As I most recently have some time, I had been surfing on the web yesterday. On the lookout for new, stirring ideas, inspirational meals that We have never tasted before, to impress my family with. Searching for quite some time but couldn’t find lots of interesting things. Right before I thought to give up on it, I discovered this delicious and easy dessert simply by chance over Suncakemom. It looked so scrumptious on its image, it called for prompt actions.

It was not so difficult to imagine the way it’s made, its taste and how much my husband is going to want it. Actually, it is rather simple to delight the man when it comes to puddings. Anyhow, I visited the webpage and followed the step by step instuctions that had been coupled with nice shots of the task. It really makes life faster and easier. I could suppose it is a bit of a inconvenience to take snap shots in the midst of baking in the kitchen as you ordinarily have gross hands so I seriously appreciate the hard work she put in to make this post .

With that in mind I am inspired presenting my very own recipes in a similar way. Thanks for the thought.

I was fine tuning the original mixture create it for the taste of my family. Need to tell you it absolutely was an incredible success. They enjoyed the flavour, the structure and loved having a sweet such as this in the midst of a busy workweek. They quite simply wanted more, many more. Hence the next time I’m not going to make the same mistake. I’m likely to double the quantity to keep them happy.

The origanal Lemon cream pie is from SunCakeMom

Pour oil into a pan and on high heat start searing the rabbit. Once one side is getting some golden brown crust sprinkle parsley and half of the salt on top and flip it over.

Once the other side of the meat is getting a golden brown crust stir in the diced onion with the other half of the salt.

Fry the onion under the meat while stirring it until at least it gets a translucent, glassy look. It takes about 5 minutes on high heat. If we are after a bit sweeter flavor then we can cook it longer on low heat until it gets a brownish caramelized look but this takes at least 15 minutes.

Add black pepper, rosemary then pour a cup of water into the pan place a lid on and bring it to boil. Lower the heat and simmer for about 40 minutes.