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Instant Pot Mongolian Beef

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Ditch the takeout and make this homemade Instant Pot Mongolian Beef instead. It’s super tender, cheap to make, and has all of the traditional flavors you love without having to leave the house.

Chinese takeout is definitely one of my faves, I mean, after all, that’s what inspired me to create this 30-minute beef and broccoli at home. But there are just some days when I don’t feel like leaving, and also don’t want to be in the kitchen all night. That’s where the Instant Pot really shines. It’s very similar to the “set it and forget it” mindset, and these meats always come out juicy and tender. Making Mongolian Beef in the Instant Pot is so simple and delicious!

mongolian beef in a small bowl with chopsticks

We are using flank steak to make Mongolian beef, and if you aren’t familiar this is actually a tougher cut of meat. You may be wondering how it’s so tender if it’s tough? It’s all about the cooking method and how you slice the meat.

top view of mongolian beef in a white serving dish

Instant Pot Mongolian Beef Ingredients

  • Flank steak
  • Cornstarch
  • Vegetable oil for browning – using sesame oil here doesn’t work very well because you need quite a bit for browning in the instant pot. Instead, substitute olive oil or avocado oil.
  • Beef broth
  • Sesame oil – I love toasted sesame oil, but you can use regular. This adds a ton of flavor.
  • Garlic – use minced garlic or garlic paste
  • Ginger paste – you can also finely mince fresh ginger, but the paste tubes are SO convenient
  • Chili paste – you can also use sriracha instead
  • Soy sauce – go with a low sodium soy sauce, or even coconut aminos
  • Light brown sugar – make sure you pack it down when measuring
  • Dried chile peppers – gorgeous color and texture on your finished dish, will add some spice if cooked in the instant pot with the other ingredients
  • Green onions
  • Toasted sesame seeds
ingredients needed to make instant pot mongolian beef

Slicing Meat Against the Grain So It’s Tender

Here’s the trick I was referring to earlier. Getting a tough cut of meat tender is all about how you slice it. You can see below how much more the meat stretches, making a tender bite in the second image. That’s because it was sliced against the grain.

Look for the lines or marbling (fat), see what direction they are running. Then slice the flank steak thinly and perpendicular to these lines.

How to Make Mongolian Beef in the Pressure Cooker

Follow the instructions above if you need help slicing the steak against the grain.

Place the steak in a bowl and toss with cornstarch until it’s fully coated.

Add a couple of tablespoons of oil to the Instant Pot and press the saute button. Once the oil is hot, brown the steak, adding a few strips at a time. Transfer the browned meat to a plate and set aside.

Pour in the beef broth and scrape the bits from the bottom to deglaze the pot.

Add the sesame oil, minced garlic, ginger paste, sriracha, sugar, soy sauce, and peppers to the pot. Place the browned steak in and stir together.

Secure the lid and turn the valve to the sealing position. Cook on high pressure for 10 minutes.

Allow the pot to release naturally for 10 minutes after the timer goes off. Then flip the seal to release the remaining pressure.

Stir together and transfer to a bowl or plates. Garnish with green onions and toasted sesame seeds.

instant pot mongolian beef served on a bed of white rice next to chopsticks

Can You Make Mongolian Beef in the Crockpot?

To make Mongolian beef in the slow cooker, brown the sliced steak in a skillet. Transfer to the crockpot and add the rest of the ingredients. Cook on high for 2-3 hours or on low for 5 to 6 hours.

Stove Top Instructions

Brown the beef in a skillet with a little oil once you slice it against the grain. Remove it from the pan. Add all of the remaining ingredients and bring it to a boil. Place the steak back in and let it simmer until it thickens.

If the sauce isn’t thick enough for you, make a cornstarch slurry and pour it in. Continue stirring and cooking until it has thickened.

If you are making Mongolian beef on the stovetop, consider using a higher quality cut of meat that is more tender since your cook time will be much shorter. Tougher cuts of meat work in the Instant Pot because although they still cook quickly, the pressurized cooking mimics a longer cook time.

large white serving bowl filled with instant pot mongolian beef

Helpful Tips

  • You can substitute fresh ginger, finely minced garlic, and/or red pepper flakes for the pastes.  I like how the pastes dissolve quickly, especially in Asian-inspired dishes when you’re mixing a lot of flavors together into a sauce.
  • Add or reduce the amount of brown sugar to adjust sweetness.
  • Add or reduce Sriracha, red pepper flakes, chili paste, and/or dried chile peppers to adjust spiciness.
  • Coating the steak in cornstarch helps the meat brown with just a bit of crusty coating.  It also helps to thicken the sauce.  Thin strips of flank steak will cook quickly and can become tough, so it’s really important to heat the oil first and then sear quickly.
  • Sear in batches so that there is no overcrowding.  
  • If the sauce has not thickened to your liking after cooking, you can turn the pot back on to the Saute setting and simmer sauce – adding additional cornstarch slurry (1 tablespoon cornstarch dissolved into 1 tablespoon water) and stirring until thickened.

Ways to Serve Mongolian Beef

  • Over white rice, brown rice, or cauliflower rice for a low carb option
  • With a side of veggies
  • Over lo-mein
  • With garlic noodles

Other Instant Pot Recipes We Love

Instant Pot Mongolian Beef

This mongolian beef recipe is pressure cooked to perfection, tender, flavorful, and ready in 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 419kcal
Author: girlinspired

Equipment

  • Instant Pot

Ingredients

  • 1 ½ pounds flank steak sliced into thin strips against the grain
  • ¼ cup cornstarch
  • Vegetable oil for browning
  • ¾ cup beef broth
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic or garlic paste
  • 1 tablespoons ginger paste
  • 1 teaspoon chili paste or Sriracha
  • ¼ cup soy sauce I use the light variety
  • ½ cup packed light brown sugar
  • Dried chile peppers
  • 2-3 green onions sliced diagonally
  • Toasted sesame seeds for garnish

Instructions

  • Slice flank steak against the grain into thin slices.
  • Toss the sliced steak with the cornstarch until the pieces are all coated.
  • Heat 1-2 tablespoons of vegetable oil in the Instant Pot set on the Saute setting. When the oil is hot, brown the steak – a few strips at a time – until golden on the exterior. Place browned meat to the side.
  • Add beef broth to the Instant Pot, still heated on the Saute setting, and scrape the browned bits from the bottom of the pot – this is called deglazing the pan.
  • Add sesame oil, minced garlic, ginger, Sriracha, soy sauce, brown sugar and chile peppers to the pot. Add the meat back into the pot and stir everything.
  • Seal the pot with the lid and switch the machine to pressure cook for 10 minutes. Allow the pot to naturally release pressure for 10 additional minutes; then flip the seal to release any additional pressure before removing the lid.
  • Toss contents of the pot and transfer to a serving plate.
  • Garnish with toasted sesame seeds and green onions.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 419kcal | Carbohydrates: 36g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 102mg | Sodium: 1105mg | Potassium: 700mg | Fiber: 1g | Sugar: 27g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg

Easy Cherry Bars

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I absolutely adore any kind of dessert or treat that includes sweet cherries, which is why it’s only natural that I find myself sharing these Cherry Pie Bars with you as one of my latest dessert additions!

The easy cherry bars are sweet and tart with a delicious flour dough crust made from a cake mix, crumbled dough topping, and a simple sugar glaze to finish it off. The gorgeous vibrant chunks of cherries and sauce are on proud display, peeking out between the pockets of crumble topping. 

Cherry pie bars plated on a white platter with cherry pie mixture in a glass bowl, forks, and white plates in the background

These homemade cherry pie bars are perfect to make ahead of time since they can be frozen for up to 2-3 months. Serve them up just as they are, with whipped cream or with vanilla ice cream.

If you love dessert bars, make sure to try these Lemon Cream Cheese Cookie Bars. I modeled these cherry bars after the lemon kind because they are one of our all-time favorite cookie bars!

Cherry pie bar on a white plate with a piece of cherry pie bar on a fork above, fresh cherry mixture in a bowl in the background

Table of contents

What are Cherry Pie Bars?

Cherry Pie Bars are a tasty variation of a dessert bar recipe, typically made with a shortbread crust followed by the tart and sweet cherry pie filling, then topped off with a sprinkling of dough and a simple sugar glaze. For ease, we doctored up a cake mix to use as the crust here and it tastes great!

Cherry pie bar on a white plate with a bite taken from the cherry pie bar

Variations and Substitutions

  • You could easily use another fruit pie filling for an entirely different dessert such as strawberry pie bars, lemon pie bars, blueberry pie bars…I think you get the point! When making this variation, consider using vanilla extract instead of almond for those fruits that blend better with vanilla.
  • A substitute for the glaze, if you prefer a more tangy flavor, is to use a cream cheese glaze.
  • This recipe uses a vanilla cake mix but you can substitute it with either a yellow or white cake mix. They are both perfectly suitable. You can also swap in a nice shortbread crust!
  • By adding a handful of chocolate chips you can transform cherry pie bars into cherry pie blackforest bars! Yummy!

FAQs

How Should I Store Leftover Cherry Pie Bars?

Cherry pie bars can be stored at room temperature in an airtight container for 2-3 days or in the refrigerator for an extra few days.

Can I Freeze Cherry Pie Bars?

Yes, you can! These fruity pie bars can be frozen for up to a month. They can be stored in an airtight container or even Ziploc bags.

If you opt to store them stacked in layers or in Ziploc bags, I recommend that you first flash freeze them for 1-2 hours and then wrap them individually in plastic wrap. This will help ensure that they don’t stick to each other. 

Thaw at room temperature or defrost in a microwave or oven. You can serve them chilled or heated slightly.

Can I Use Fresh or Frozen Cherries Instead of Canned?

Canned cherries are so convenient to use and have enough sauce to make a fabulous dish. If you cannot get canned cherries then you could use frozen or fresh cherries instead. 

When using fresh or frozen cherries, be mindful of the additional preparation required such as defrosting and draining. 

A downside to not using canned cherries is the fact that you won’t have the sauce that comes with the canned cherries to add to these cherry pie bars. Without that sauce, this treat can come out somewhat dry. To prevent this from happening, you may need to add in some watered-down cherry jam or make a cherry pie sauce by combining lemon juice, cornstarch, and baking soda with the cherry juice you will have from defrosting frozen cherries. Without a sauce, you won’t have a moist gooey filling!

Tips For Making Cherry Pie Bars

  • You have the option of using 2 whole cans of cherries if you like a generous layer of cherry pie filling. However, I’ve preferred to use only 1 ½ cans of cherry pie filling for these dessert bars. It really did provide sufficient mouthfuls of cherries per bite in my opinion. Too many cherries/sauce can also make the bars a bit sloppy, but if more is what you like – these bars go down just fine with a plate and fork!
  • Almond extract is a complimentary ingredient for cherry pie filling. I love the combined flavors but not everyone does. You can substitute the almond extract for vanilla only, or combine a half quantity of almond and a half quantity of vanilla.
  • If the dough mix sticks to your hands when spreading the base, you can either wet your hands lightly with water or you can also oil / butter your hands very lightly. Putting a piece of parchment paper over the dough works really well too. Press down on the parchment paper over the dough and spread it like that.
  • Put the remaining dough to chill in the refrigerator whilst preparing the base and the filling. Once chilled, the dough becomes easier to break into bits as the topping. Make sure that you leave enough gaps between the blobs of dough for the cherry mix to be seen.
  • Instead of greasing or spraying your baking dish, line it with parchment paper that goes all the way up the sides of the tray/dish. This will allow you to lift out the baked cherry pie bars easily. Once placed on a flat surface, you can then effortlessly cut your individual cherry pie bar pieces.
  • Allow this freshly baked dessert to completely cool before you cut the bars; otherwise the cherry pie filling is likely to run out. 

More Fruity and Delicious Treats

Cherry pie bars presented on a white platter on a white countertop

Cherry Pie Bars

These cherry pie bars are sweet and tart with a delicious dough base, crumbled dough topping and a simple sugar glaze to finish it off. The gorgeous vibrant chunks of cherries and sauce are on proud display, peeking out between the pockets of crumble topping.
3.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24
Calories: 176kcal
Author: girlinspired

Ingredients

  • 2 packages of vanilla cake mix
  • 2 large eggs
  • ⅔ cup vegetable oil
  • 1-2 21 oz. cans cherry pie filling
  • ½ cup powdered sugar
  • ½ tsp almond extract
  • 1-2 tbsp whole milk or cream

Instructions

  • Preheat the oven to 350°F. Grease a 9×13 baking dish.
  • In a medium mixing bowl, beat together the cake mix, eggs, and vegetable oil. Beat with a hand (or standing) mixer until combined – mixture will be thick.
    Cherry pie bar dough crust ingredients blended in a bowl with an electric hand mixer with raw ingredients place around the bowl
  • Remove half of the mixture and set aside. Press the remaining dough into the bottom of the prepared baking dish.
    Press half of the dough in a greased baking dish with the other half in a bowl set aside and a bowl of cherry pie mix in the background
  • Bake for 15 minutes then remove from the oven.
    Baked cherry pie crust removed from the oven with a bowl of raw dough and cherry pie mix in the background and a cloth next to the baking dish
  • Spread cherry pie filling over the top of the baked base. One can of pie filling will cover the pie bars lightly – use up to 2 cans of pie filling for extra cherry filled pie bars.
    cherry pie filling spread over the baked dough crust on top of a white marble countertop with a cloth next to the baking dish
  • Sprinkle the reserved dough in clumps over the top of the cherry pie filling.
    remainder of the cherry pie dough sprinkled over the cherry pie filling in the baking dish
  • Return the baking dish to the oven and bake for 15-20 minutes longer, until the top of the bars are just beginning to brown.
    Baked cherry pie bars on a white marble countertop with a bowl of cherry pie filling and cloth in the background
  • Cool bars completely.
  • Whisk together powdered sugar, almond extract, and enough of the milk to make a sugar glaze.  Drizzle over the top of the cooled cherry pie bars.
    Sugar glaze drizzled over cooled cherry pie bars with a cloth in the background
  • Cut into bars and serve.
    Cherry pie bars cut and plated on a white platter with forks and white plates in the background
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • This recipe uses a vanilla cake mix but you can substitute it with either a yellow or white cake mix. They are both perfectly suitable.
  • Put the remaining dough to chill in the refrigerator whilst preparing the base and the filling. Once chilled, the dough becomes easier to break into bits as the topping. Make sure that you leave enough gaps between the blobs of dough for the cherry mix to be seen.
  • Allow this freshly baked dessert to completely cool before you cut the bars otherwise the cherry pie filling is likely to run out. 

Nutrition

Calories: 176kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 304mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

Lemon Curd

by 2 Comments

This sweet and zesty Lemon Curd recipe is ultra creamy and decadent – perfect as a fruit spread over toast, waffles, pancakes, or flaky biscuits, or to be used as a filling for various lemon-inspired baked treats such as lemon meringue pie, breakfast crepes, and cheesecake. Heck, it’s so good that I’ve often found myself just digging in by the spoonful or adding a dollop to a bowl of ice cream!

Since this recipe freezes so well, it’s also worthwhile to make extra batches for later use. So ditch the processed commercial stuff and make your own from the comfort of your kitchen – there’s nothing quite like that fresh lemon flavor from a homemade jar of lemon curd!

Two glass jars of lemon curd against a wooden backdrop with a glass bowl of fresh lemons in the background, a serving spoon with leftover curd and a polka dot cloth next to the lemon curd

Serve on toast, scones, between layers of a crepe cake or as a delicious topping spread on these Grain-Free Waffles!

lemon curd placed in two glass jars on a white flat surface with a black and white polka dot kitchen towel and a glass bowl of fresh lemons in the background

Table of contents

What is Lemon Curd?

Curd is essentially a fruit spread that’s used as a topping or as part of a filling for sweet baked treats. Similar ingredients (if not the same) are used as the zesty filling for traditional lemon meringue. 

Variations and Substitutions

  • While lemon curd is more often than not enjoyed as a spread or topping, you could use it instead for making homemade meringue pie, for piping into lemon cupcakes, or as a layered ingredient for other zesty desserts such as a lemon dump cake.
  • I have used regular lemons for this recipe but you could use Meyer lemons instead which have a naturally sweeter taste.
  • The salt in the butter helps to balance flavors, and prevents the curd from being overly tart. If you only have unsalted butter, I recommend that you add a pinch of salt.
lemon curd seen from above in a glass jar set on a wooden surface with a spoon full of curd, polka dot cloth, and sliced lemon

FAQs

What’s the Difference Between Lemon Curd and Lemon Jam?

Lemon curd is much more creamy than lemon jam which is why it’s favored for piping into pastries or used as a spread on toast and biscuits. It includes whole eggs which are what gives it that creamy consistency whereas lemon jam does not. 

Lemon curd hails from Britain as a traditional spread. The degree of sweetness really depends on personal preference. 

How Should I Store Homemade Lemon Curd?

This curd should be stored in an airtight container or glass jar in the refrigerator for up to 1 week.

You also have the option of freezing this citrus spread for 3-6 months. When ready to enjoy, simply thaw in the refrigerator overnight before serving chilled as a spread or using in a recipe.

How Can I Use Lemon Curd?

As mentioned, this treat can be enjoyed as a spread over toast, biscuits, waffles, pancakes, scones, and croissants. You can layer lemon curd in desserts such as parfaits or in layered lemon cake.

Lemon curd is great for fillings in baked treats such as lemon pie, lemon meringue, lemon tartlets, or piped into pastries. Lastly, and possibly my favorite way to enjoy this, is by the spoonful! That’s right – if you haven’t tried it, you’re seriously missing out!

Tips For Making this Lemon Curd

  • Luckily you won’t need to temper the eggs when making this recipe which makes the process that much easier. Simply heat the mixture slowly over medium-low heat and don’t increase the temperature otherwise you risk the egg mixture curdling. 
  • It’s normal for there to be some foam as the curd starts to thicken. This will start to disappear once the butter is added.
  • If you anticipate needing more, simply double the quantities of ingredients for a larger batch of curd. You can always store some of it in the freezer for later use. 
  • It is possible to make this lemon curd by combining all of the ingredients right from the start. This approach may prolong the thickening of the curd. I also tend to find from past experience that my recipe is creamier when I’ve whisked the butter in after the initial ingredients have had time to first thicken. 
  • Freshly squeezed juice from a lemon is best for the taste. I don’t recommend using bottled lemon juice unless you really have to. Fresh lemon juice is always the best!
  • You can use regular lemons or Meyer lemons for this recipe. Meyer lemons have a sweeter taste which will then produce a sweeter tasting lemon curd. 
  • I’ve used salted butter in this easy lemon curd but you could use unsalted butter instead.
  • For a smoother consistency, strain the curd through a fine mesh strainer once removed from medium heat on the stove.
lemon curd in glass jars on a white marble surface with a bowl of lemons and polka dot cloth next to it

More Recipes For Lemon Lovers

lemon curd in small glass jars on wooden cutting board with polka dot linen

Lemon Curd

This sweet and zesty Lemon Curd is ultra creamy and decadent – perfect as a spread, filling, or to be eaten by the spoonful!
Makes about 1½ cups
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18
Calories: 103kcal
Author: girlinspired

Ingredients

  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • ⅓ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest grated finely
  • ½ cup salted butter cut into pieces

Instructions

  • In a medium saucepan, whisk together sugar, lemon juice, eggs, egg yolks, and lemon zest.
    Medium saucepan with sugar, lemon juice, eggs, and lemon zest and surrounded by the lemon curd ingredients on a white marble surface with a polka dot cloth to the side
  • Heat over medium low, whisking at all times.
    Person whisking the lemon curd ingredients in a saucepan
  • After cooking and whisking for 5-8 minutes, the mixture should begin to thicken.  If it does not thicken, turn the heat up just a bit, but do not turn heat above medium.
    Whisking the lemon curd ingredients into a smooth consistency while over a medium heat
  • Once the mixture thickens, remove it from the heat and whisk in the pieces of butter until melted and combined.
    Pieces of butter added to the thickened lemon curd mixture once taken off the heat
  • If you would like extra smooth lemon curd, you can pass the curd through a fine-mesh sieve before transferring it to containers. Transfer the hot lemon curd to clean canning jars or a heat-proof bowl.  Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling. 
    Passing the lemon curd mixture through a fine-mesh sieve to get an extra smooth lemon curd
  • Cool down the curd to room temperature and then chill for at least one hour before using.  Remove the plastic wrap after the curd has cooled. 
    lemon curd seen from above in a glass jar set on a wooden surface with a spoon full of curd, polka dot cloth, and sliced lemon
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • Regular lemons or Meyer lemons can be used in this recipe.
  • This lemon curd freezes well. You can easily make double and store any extra in the freezer for later use. 
  • Don’t use bottled lemon juice. Freshly squeezed juice from a lemon is always best. 
 

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 49mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Make Perfect Hard-Boiled Eggs In The Oven

by Leave a Comment

Why hard boil your eggs in the oven instead of the traditional stovetop method? Well, it’s incredibly easy and effortless to simply add some water to your muffin pan with your eggs, pop them into the oven, and set the timer! Cooking eggs on the stovetop still requires some degree of attention, but perfect results are effortless when you make hard-boiled eggs in the oven!

eggs placed in a 12-cup muffin tin, placed on a white marble surface

Use your oven to make delicious soft-boiled eggs for recipes like ramen soup or avocado toast. And hard-boiled eggs are perfect for these Skinny Deviled Eggs, potato salad, or other egg recipes. We love a classic egg salad on crackers or egg salad sandwiches!

Making hard-boiled eggs in the oven is a great way to cook up a dozen eggs at a time! We like to cook large batches of eggs. They’re nice to have on hand for a quick nutritious snack or to throw in our favorite recipes.

eggs placed in a 12-cup muffin tin, placed on a white marble surface

The only time I prefer cooking eggs on the stove top in a pot of boiling water is when I’m making a batch to use for Easter eggs and I want to be absolutely certain there are no spots on the shells (see more about scorch marks and tricks to prevent that down below).

Table of contents

How-To Hard Boil Eggs in the Oven

The process could not be easier! Plunk one egg into each cavity of a muffin tin. Use a measuring cup to pour a little bit of water into each cup. Then bake! That’s it! Set them and forget them. After 30 minutes in the oven you will have absolutely perfect baked eggs!

water poured into each muffin tin cup with the eggs inside

FAQs

How Should I Store Hard-boiled Eggs?

Hard-boiled eggs typically store well in the fridge (peeled or unpeeled) for up to 1 week in an airtight container or Ziploc bag. 

Do not store your hard-boiled eggs in the freezer as the egg white will become rubbery and inedible. If you want to freeze hard-boiled eggs then rather remove the cooked yolks and freeze those in a Ziploc bag for up to 3 months.

How Long Should I Cook My Eggs For A Soft Yolk?

The answer to this depends on how hot your oven runs as well as the size of the fresh eggs used but generally, you’re looking at anywhere between 20-25 minutes of oven time. 

For a beautiful soft-boiled egg that isn’t too runny, you’ll need to bake your eggs for about 25 minutes while a soft and runny boiled egg will only need 20 minutes. Then obviously, the closer you reach the 30-minute mark, the harder your boiled egg will be. 

How Do I Easily Peel Boiled Eggs?

If you don’t enjoy peeling hard-boiled eggs due to past difficulty, then here are some great tips that will help you tremendously and make the whole process effortless!

First, always make use of good-quality eggs (not older eggs) that have been chilled in the refrigerator. Once the baking time is up, quickly transfer the eggs to a bowl of ice water or very cold water as this stops the eggs from cooking any further and will assist in peeling them.

You’ll then want to crack each egg gently all over and begin to peel from the end of the egg that has an air pocket.  Separate the thin membrane from the egg white itself and the peeling will be a whole lot easier.

It’s my personal experience that fresh farm eggs do not peel well when they are hard-boiled. I think it may be related to the eggs almost being “too fresh”, but that’s just my hunch. When I had chickens, I always had a terrible time trying to peel them and I have heard this same experience countless times from other chicken moms. lol. Anyone else?a hand displaying a peeled hard boiled egg that has been been cracked and peeled under ice water

hard boiled eggs baked with some eggs halved and set atop a white marble surface with a few other eggs still in the muffin tin

Tips For Making Perfect Hard-Boiled Eggs In The Oven

  • If you still find it tricky to peel your eggs even after the icy water application, try peeling them under running water. Let them rest just a few minutes in an ice bath. Then tap gently all over the shell. Finally, peel them submerged under the water in that ice bath!
  • Making hard-boiled eggs ahead of time is great if you’re planning a party or event. Store in the fridge and then make some delicious appetizers like these Skinny Deviled Eggs! 
  • I can confirm that the addition of water in a regular muffin tin helps prevent the shells from forming scorch marks. Sometimes the brown spots (scorch marks) go all the way through the shells and onto the egg white. Though they taste the same, this looks quite dodgy! Take that little extra step of adding water! 
  • Do note that if you use the oven method without water or with cupcake liners instead of water, the eggs will still taste the same. Also, they’ll cook in the same amount of time as our recommended method.
  • You eggs won’t explode using the oven method unless, of course, you really go way beyond the 30 minute mark. I’ve never experienced exploding eggs in the oven while baking them for a maximum of 30 minutes.
  • Here’s a tip to make it easy to remove the muffin tin (containing hot water!!) from the oven rack. Set your muffin tin on a baking sheet while cooking then lift out the whole sheet.
  • Did you know you can achieve perfect hard-boiled eggs in an instant pot too? Check out our sister site for that how-to!

More Breakfast Recipes You’ll Love

hard boiled eggs in a 12-cup muffin tin

Perfect Hard Boiled Eggs In The Oven

Learn how to make perfectly hard boiled eggs in the oven using a 12-cup muffin tin!
5 from 4 votes
Print Pin Rate
Course: Appetizer, Breakfast, Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Calories: 63kcal
Author: girlinspired

Equipment

  • 1 medium bowl filled with ice water
  • 1 12-cup muffin tin

Ingredients

  • 12 eggs
  • 1-2 cups water

Instructions

  • Preheat oven to 350°F.
  • Place one egg into each cavity of a 12-cup muffin tin.
    eggs placed in a 12-cup muffin tin, placed on a white marble surface
  • Pour water into each cavity to fill about ⅓ of the way.
    water poured into each muffin tin cup with the eggs inside
  • Place muffin tin in oven and bake eggs for 30 minutes.
  • Remove from the muffin cups (use a large spoon) and place eggs immediately into a large bowl filled with ice water for 2-3 minutes.
    hard boiled eggs submerged in a glass bowl of ice water on a marble surface and next to a kitchen towel and spaghetti server
  • Peel and serve!
    Hard boiled eggs peeled and halved on top of a white marble surface and a section of a wooden board
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • Eggs peel easiest if peeled under the cold water (right in the ice bath works great) after just a few minutes in the ice bath.
  • The water in the muffin tin helps prevent the eggshells from forming scorch marks. I tried this method with the egg in a dry muffin cup and also in a cupcake liner in the muffin cup and both of those left scorch marks all the way through the shells and onto the egg white. But they cook the same with any of these preparations.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Lemon Cheesecake

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While I do love the convenience of a quick and easy no-bake cheesecake, nothing quite compares to the creamy smooth texture you get from a classic baked cheesecake just like this Lemon Cheesecake recipe!

If you love a lemon dessert then be sure to check out these Lemon Cream Cheese Cookie Bars also!

a slice of lemon cheesecake with a bite taken, sitting on a white plate and garnished with whipped cream and a mint leaf

This baked cheesecake will melt in your mouth, complemented by a buttery graham cracker crust and a pronounced lemon curd flavor – and if you’ve followed me for a while, you know just how much I LOVE my lemon-flavored treats!

Leave your Lemon Cheesecake plain or decorate it with fresh fruit and lemon slices when serving this unassuming yet incredibly decadent dessert for any special occasion!

lemon cheesecake sitting on a marble surface with a slice cut out and a lemon in the background

Table of contents

What is Lemon Cheesecake?

Lemon cheesecake is a standard baked cheesecake with lemon juice and zest to give it that irresistible lemon flavor – similar to what you’d expect from a lemon meringue pie filling.

Variations and Substitutions

  • While I’ve used regular lemons for the cheesecake batter, you could certainly use Meyer lemons instead which have a slightly sweeter taste.
  • Keep the lemon cheesecake plain or dress it up with fresh fruit such as fresh blueberries, whipped cream, and some edible flowers – add these once the chilled cheesecake has been removed from the fridge!
  • My go-to crackers for a cheesecake crust are Graham crackers but you could use a different cracker or biscuit such as digestive biscuits or shortbread cookies.
side view of lemon cheesecake on serving platter; whipped cream, mint leaves, and lemon slices as garnish

Common Mistakes To Avoid When Baking Cheesecake

To ensure that you end up with a baked cheesecake that ticks off all the usual boxes for a truly delicious creamy and tangy baked dessert, make sure that you avoid these common mistakes:

The Crust

  • You’ll want to make sure that you’ve crushed the Graham crackers very fine otherwise you could end up with big chunks of cracker and your crust won’t hold well when you slice and serve your cheesecake.
  • While this recipe doesn’t call for it, you can certainly blind-bake your crust for about 8-10 minutes to ensure that it holds up and remains firm against the wet cheesecake filling.
  • Make sure that you get your crust halfway up along the sides of the springform. This helps to seal the cake while baking in the water bath and will also result in a lovely thick crust base per cheesecake slice when it comes to serving your lemon cheesecake.

The Filling

  • This isn’t the time to consider cutting back on full-fat ingredients such as the cream cheese and sour cream. The full-fat content is what gives this cheesecake it’s creamy texture and it’s also responsible for helping to firm up the filling. Most times, if you’ve ever been served baked cheesecake that is a bit runny, it’s most likely due to low-fat products used.

Preventing Cheesecake Cracks

  • Don’t beat in the eggs as this adds excessive air into the batter which will then make the cake puff up during baking and collapse during cooling, which in turn results in cracks in the cake. Instead, beat the cream cheese, sugar, and lemon ingredients well and then take it easy when it comes to mixing in the sour cream, whipping cream, and eggs.  
  • Turning off the oven before opening it and then cracking the oven open for some time before removing the cheesecake allows the cheesecake to finish cooking and cool slowly while the temperature is gradually reduced. This step has saved me many times from a cheesecake that’s cracked or been overbaked.

The Baking Process

  • I’ve cooked this cheesecake at a low temperature to maintain that creamy perfect texture.
  • Baking the cheesecake in a water bath will help bake the cheesecake evenly, maintaining creaminess and consistency throughout.
  • The springform pan used isn’t water tight, so you need to make sure to wrap it well (i.e. with heavy duty aluminum foil, DOUBLE LAYER!) to keep any hot water from getting in from the water bath.
an entire lemon cheesecake viewed from above on a wooden surface with lemons, mint, and a white side plate with cutlery surrounding the cheesecake

FAQs

How Should I Store Lemon Cheesecake?

This baked lemon cheesecake can be stored, covered, in the refrigerator for up to 5 days or in the freezer for up to 1 month. 

Serve your stored cheesecake straight from the refrigerator or allow it to first thaw from frozen in the refrigerator before enjoying a slice (or two!).

What’s The Difference Between Baked And No-Bake Cheesecake?

Great question! While I love no-bake cheesecakes due to the simplicity of the process, my heart has always belonged to a baked cheesecake. Yes, it may take extra time before you can enjoy it, but man…it’s so worth it!

So what are the main differences between the two methods? A baked cheesecake includes eggs in the cheesecake filling, requires being baked in a water bath, and then cools before being refrigerated for a period of time before being served. On the other hand, a no-bake cheesecake does not include eggs and effectively sets in the refrigerator before being served.

If you ask most cheesecake lovers, the smooth and creamy texture of a baked cheesecake always trumps a no-bake cheesecake. That’s not to say that no-bake cheesecake doesn’t have its benefits – it’s a great option if you need to whip up a delicious dessert without adding any baking time!

Tips for Making Lemon Cheesecake

  • This recipe calls for a combination of lemon juice, zest, and extract, to achieve a prominent, but natural lemon flavor. You could also use a potent yet natural lemon oil instead.
  • To increase the lemon flavor in your cheesecake, consider increasing the extract or zest (or add lemon oil) but be cautious of adding additional lemon juice as the liquid content may affect the consistency of the cheesecake.
  • This Lemon Cheesecake can be dressed up easily if you intend making it for a special occasion. Consider adding some fresh berries, lemon slices, and whipped cream to the cheesecake after it has chilled in the refrigerator. 

Check Out These Fun Cheesecake-Inspired Recipes!

lemon cheesecake viewed from above with a slice removed, garnished with lemon slices and mint and set against a wooden surface

Lemon Cheesecake

Lemon Cheesecake is a traditional baked cheesecake with bursts of lemon flavor, a buttery Graham cracker crust and silky smooth creamy filling.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes
Servings: 16
Calories: 225kcal
Author: girlinspired

Ingredients

Graham Cracker Crust

  • 1½ cups Graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup salted butter melted

Lemon Cheesecake

  • 3-8 oz. packages cream cheese softened
  • 1 cup granulated sugar
  • 1½ tbsp all-purpose flour
  • 1½ tsp lemon extract
  • 2 tsp vanilla extract
  • 1 cup sour cream room temperature
  • ½ cup heavy whipping cream room temperature
  • 1-2 tbsp lemon zest
  • ¼ cup lemon juice freshly squeezed
  • 3 large eggs room temperature

Optional Toppings

  • whipped cream
  • berries
  • lemon slices

Instructions

  • Grease a 9” springform pan and line the bottom with parchment paper.
    lemon cheesecake ingredients assembled in preparation for making the cheesecake
  • Preheat the oven to 325°F.
  • In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
    graham cracker crumbs, melted butter, and sugar mixed in a medium bowl
  • Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and about halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Set aside.
    Graham cracker crust pressed down into a springform pan on the bottom and on the sides with other ingredients surrounding
  • In a medium mixing bowl, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
    cream cheese in a medium bowl about to be beat with a hand mixer
  • Add 1 cup of granulated sugar and continue beating for 1 minute.
    sugar added to the beaten cream cheese with other ingredients surrounding
  • Add flour, lemon extract, and vanilla extract to the mixture and combine.
    flour, lemon extract, and vanilla extract added to the cream cheese mixture in a medium bowl
  • Beat in sour cream, heavy cream, lemon zest, and lemon juice. Mix just until combined.
    sour cream, heavy cream, lemon zest, and lemon juice added to the cream cheese filling in a medium bowl
  • By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
    eggs added in ne at a time to the cream cheese mixture in a medium bowl
  • Pour cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
    lemon cheesecake mixture poured over the Graham cracker crust
  • Wrap the springform pan in aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.
    Springform pan wrapped with foil before being baked in a water bath
  • Fill with water to create a water bath for the cheesecake.
  • Bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
  • Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 2 additional hours.
    baked lemon cheesecake removed from the oven to cool in the refrigerator
  • Top with dollops of whipped cream and/or berries or lemon slices and serve.
    set cheesecake with added dollops of whipped cream
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • Store any leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month.
  • Cheesecake can be finicky when baking – this recipe addresses the common issues that people have with cheesecakes.
  • The springform pan isn’t water-tight, so wrap it well – even using a double layer of aluminum foil – to keep the water from the water bath out.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 153mg | Potassium: 73mg | Fiber: 1g | Sugar: 20g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

Easter Trifle

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You are going to love this festive Easter trifle recipe, not only the taste but the beautiful display that comes along with it! Soft, fluffy layers of funfetti cake are layered with creamy vanilla pudding and enticing Cool Whip to make an easy and fun spring trifle. It is the season for pastel colors and light desserts, and that’s exactly what we have added to this vanilla trifle.

While there are many different versions of trifles, most consist of layers of cake, alternating with fruits, jams, puddings, or custards. There is usually always whipped cream involved, which makes a decadent layered dessert that everyone goes crazy for.

easter dessert trifle topped with colorful bird nests and candy

One of the most satisfying things is being able to see the layers through the trifle dish. But what if you don’t have one? You can use any bowl or dish that has tall sides on it. Heck, you can go as far as finding something around the house like a clear ice bucket or punch bowl and make it work.

Another fun idea is to make individual servings where you can use fancy stemware or mason jars. Just know this might take a little longer, but would be nice for fancier or formal occasions. You can check out my Bailey’s chocolate cheesecake trifles to see how pretty individual trifle servings are!

top shot of the easter trifle showing the faux nest and candy eggs

Easter desserts have been my latest obsession so I recently made Easter Bunny Butt cupcakes that turned out so cute, and the kids loved them. Each year I try to make something new for the holidays, last year it was a little more simplified. The Bunny Cupcakes were a hit and there was a little less decorating involved.

Don’t let me forget to mention, this time of year Reese’s is doing their thing with the infamous eggs that taste better than any other peanut butter cup on the market. For whatever reason, they are just so much fresher, BUT I did a thing and made homemade peanut butter eggs and bunnies, that I must say match up pretty well.

a scoop of easter trifle on a spoon over the dish

Easter Trifle Ingredients

  • Cake Mix – Party Rainbow Chip for Funfetti
  • Vanilla Instant Pudding
  • Milk
  • Blue and Pink food coloring
  • Whipped Topping
  • Edible candy grass
  • Easter egg candies – I used Whoppers Robin Eggs
ingredients to make vanilla easter trifle

How To Make an Easter Trifle

Bake the cake. Line a baking pan with parchment paper. Prepare the cake mix according to the instructions on the package, pour the batter into the pan, and bake. Let it cool on a wire rack completely.

Cube. Once the cake has cooled, slice it into one inch cubes using a serrated knife.

Prepare the pudding mix. Make each batch of pudding in separate bowls and follow the instructions on the box.

Dye. Add a few drops of blue food coloring to one pudding bowl, then a couple of drops of pink to the other. Whisk and continue adding until it’s the color you want it. Only add a few drops at a time because he color can change quickly.

Add cake to trifle bowl. Place as many cake cubes that will fit in a single tight layer in the trifle dish.

Spoon in pudding. Scrape the blue pudding onto the cake layer, smoothing it with a spatula if needed.

Add Cool Whip. Spoon in two cups of Cool Whip (or whipped topping of choice) over the pudding.

Repeat layers. Repeat the layers, adding the cake cubes, followed by the pink pudding, then two more cups of whipped topping.

Chill. Refrigerate the trifle for at least 4 hours.

Make bird nests. Hold a 1/2 thick group of edible candy grass and twist it into a circle starting at one end. Make 2 nests of each color.

Serve. Top the trifle with the nests and add 3 candy eggs to each one.

top shot of easter trifle with nests and candy eggs

Tips for Making and Storing

  • Be sure the cake layers are tight to make sure the pudding doesn’t seep in between.
  • Chilling the cake first makes cutting much easier.
  • For brighter colors: Use white chocolate pudding instead of vanilla pudding so the food coloring is mixed with a white base instead of yellow.
  • To make the nests stay together, roll them tightly. You can tuck the ends into the whipped topping to hold into place.
  • You can bake the cake one day in advance to assemble the final product more quickly.
  • Yellow and white puddings work the best for dying, but you can also use banana or lemon too.
  • Store covered in the refrigerator for up to 3 days.
side shot of the easter trifle with blue and pink layers

Substitutions and Variations

  • For more decoration or something different, add Peeps bunnies on top.
  • Instead of prepared frozen whipped topping, make your own by combining 1 cup of heavy cream, ⅓ cup powdered sugar, plus 1 teaspoon vanilla extract. Beat till stiff peaks form.
  • Add a layer or two of crushed Golden Oreos or other cookies.
  • Use food coloring in the whipped topping for more colored layers.
  • Add sprinkles or berries to the layers.

Easter Trifle

This vanilla Easter trifle dessert recipe is so much fun to make and colorful. Soft, fluffy layers of funfetti cake are layered with creamy vanilla pudding and enticing Cool Whip to make an easy and fun spring trifle.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Cool Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 12
Calories: 184kcal
Author: girlinspired

Ingredients

  • 1 box Party Rainbow Chip cake mix prepared according to package directions (Funfetti cake mix can also be used)
  • 2 3.4-ounce packages of vanilla instant pudding & pie filling mix
  • 4 cups milk
  • Blue & pink food coloring
  • 1 16-ounce container whipped topping, thawed
  • Green pink, and blue edible candy grass
  • Easter egg candies for decorating I used Whoppers Robin Eggs

Instructions

  • Bake the cake according to package directions, with parchment paper inside the pan for easy removal. After 10 minutes of the cake being out of the oven, remove it from the pan and place on a cooling rack. Allow the cake to cool completely. Using a serrated knife, cut the cake into one-inch pieces.
  • Prepare the pudding according to package directions, keeping each package of pudding in a separate bowl. Add a few drops of blue food coloring to one bowl, then add a few drops of pink food coloring to the other bowl. Be sure to only add a little at a time until you get the desired color.
  • Tightly place one layer of cake cubes in the bottom of a trifle dish or large glass bowl (fit as much cake as you can to not have gaps). Spoon one of the bowls of pudding over the top of the cake. Now spoon in 2 cups of the whipped topping over the pudding.
  • Repeat with another layer of cake, the other color of pudding, then 2 more cups of the whipped topping.
  • Refrigerate for at least 4 hours.
  • Make bird nests (2 of each color) from the edible candy grass. Do this by holding a half-inch thick group of grass and spin the grass tightly into a circle starting with one end.
  • Before serving, decorate the top of the trifle with 6 bird nests and add 3 candy eggs into each nest.
  • Store covered in the refrigerator for up to 3 days.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 184kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 270mg | Potassium: 110mg | Fiber: 1g | Sugar: 23g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

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