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 recently have some time, I was browsing on the web yesterday. Trying to find fresh, intriguing ideas, inspiring dishes that I’ve never used before, to impress my loved ones with. Hunting for quite some time but could not discover any interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and easy dessert by chance at Suncakemom. It seemed so yummy on its snapshot, it called for urgent action.

It had been not so difficult to imagine the way it’s created, how it tastes and just how much my hubby will want it. Actually, it is quite simple to delight the man in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the website and then used the simple instuctions that have been accompanied by superb images of the procedure. It just makes life less difficult. I could imagine that it’s a bit of a hassle to shoot snap shots in the midst of baking in the kitchen because you most often have sticky hands so I seriously appreciate the time and effort she placed in to make this blogpost .

With that in mind I’m empowered presenting my own, personal formulas in a similar way. Thanks for the idea.

I was fine tuning the initial mixture to make it for the taste of my loved ones. Need to say it absolutely was a great outcome. They loved the flavor, the thickness and loved having a delicacy such as this during a lively workweek. They quite simply demanded even more, a lot more. So the next time I’m not going to commit the same mistake. I am going to multiply the volume .

Many Thanks to suncakemom for the cool Lemon cream Pie.

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.

Comments are closed.