Minami-ke’s Cheese Lemon Custard Chiffon Pie — You Know You Want It and I Have What You Need!

Ever since Minami-ke 09 and then followed up with Minami-ke Okaeri 04, I’ve been wanting to make a Cheese Lemon Custard Chiffon Pie. It took FOREVER to find one, but I have done so and with Miwa-sensei’s help, I am providing the recipe in English.

Note: The Japanese are on some strange measuring system known as “metrics,” so that’s going to provide some small challenges to us non-metric users in the U.S. ^_~ However, if you have metric measuring instruments and weights, more power to ya! I’ve included the metric and approximate U.S. measurements. Oh, and there are some footnotes for the custard cream section, so be aware of that.

Cheese Lemon Custard Chiffon Pie

Ingredients:

1 22 cm pie crust (8.7″, so just buy a 9-inch shell or make your own)

Custard Cream

  • 2 large egg yolks
  • 1 tbsp. corn starch
  • 120 cc (4 oz) milk
  • 40 g (~1/3 cup) sugar
  • 30 g (~1/4 cup) unsalted butter
  • Vanilla Extract to taste

100 g (~3/4 cup) cream cheese
2 tbsp. lemon juice
100 cc (~3.4 oz) heavy cream
1 large egg white
60 g (~1/2 cup) sugar
mint sprigs as you like (for decoration)

Instructions (Recipe):

Buy or make the pie shell.

Make the custard cream.

  1. Beat egg yolk and corn starch until well mixed.
  2. Put the milk and sugar into a pan and add the beaten egg yolk/corn starch mix. (1)
  3. IMPORTANT! Over low heat, constantly stir the contents of the pan until it gets THICK
  4. Remove pan from heat and add butter and vanilla extract.
  5. Pour into bowl (or onto a cookie sheet) and cover with plastic wrap until it cools down. (2)

Make the filling.

  1. Set out the cream cheese so that it is at room temperature.
  2. Using a whisk, add lemon juice and the cream cheese to the COOLED DOWN custard cream.
  3. In a separate bowl, beat the heavy cream (unspecified amount of time).
  4. Using a spatula, mix into the “Cheese Lemon Custard” filling part you’ve already made in step 2 of the filling instructions.
  5. In yet another bowl, beat the egg white and the sugar until the whites have stiff peaks (like a meringue).
  6. In small portions (at least three), place the stiffened egg white mix into the “Cheese Lemon Custard” mix. Stir well after each portion until all of the egg white/sugar mix has been used up.
  7. Pour this filling into the pie crust, making sure to do it evenly.
  8. Refrigerate for at least 30-minutes before serving.
  9. Decorate with mint sprigs (if desired).

(1) The Japanese states something about filtering the product at this point, but that seems to be a Japanese quirky thing they do from what I read. However, in the name of accuracy, I mention it.
(2) The Japanese states using a cookie sheet for the cooling process, likely because it will cool quicker if you do this. Whether you use a bowl or a cookie sheet is up to you. It is the cooling that needs to happen.

Now, this recipe is how I’ve seen the few actual images of Cheese Lemon Custard Chiffon Pie made — a single layer. However, the Minami-ke anime always shows two layers. Now, I haven’t made this pie yet (one day I hope to once I get a job) but I plan to make it two ways. First, I’ll make it as described here. Second, I’ll make it with the custard cream being one layer and the Cheese Lemon Chiffon part being the second (which seems to be how it is in the anime). Whenever I get to do this, I’ll post the results. However, should one of you get there first, PLEASE let me know how it turned out in the comments section. If you have pictures of your creation, so much the better. ^_^

Special thanks to Cielosiesta for providing the recipe (in Japanese) and again to Miwa-sensei for the translations.

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18 Responses to “Minami-ke’s Cheese Lemon Custard Chiffon Pie — You Know You Want It and I Have What You Need!”

  1. kadian1364 says:

    That’s… somewhat interesting. And here I thought it was some crazy concoction dreamed up in the fevered delusions of some malnourished, inbetween animator, whose unenviable wage and duties forced him to sleep in the corners of his dark, dirty cubicle, where his existence as merely a shell of a human is hidden from those of us who live in the light, and where he curses the world, and his own pitiable life.

    What I want to know is, is it any good? (the cake, I mean)

  2. AstroNerdBoy says:

    Well, it may well be just that. *lol* Or it may be some French desert or something found only in the best restaurants and as such, the recipe isn’t out in wide distribution. Who knows.

    I do plan on making this at some point, I just don’t know when. It seems in line with Japanese deserts not being too sweet though.

  3. Anonymous says:

    I’ve also been wanting this for a long time. I remember you saying you’d look for it. I’m glad you never stopped.

  4. ninotachi says:

    I tried to follow the recipe and the result is currently cooling in my fridge. Doesn’t seem quite enough to fully fill the pie crust though.

    The recipe seems to have some problems with the latter part. For instance, beating a single egg white is rather difficult especially when an entire half cup of sugar is added to it. Furthermore, the recipe didn’t mention using cream of tartar either.

    As an example, the last time I beat egg whites, I used 4 egg whites to 1/4 cup sugar and a teaspoon of cream of tartar.

    In any case, when it’s finished cooling, I’ll see how it tastes.

  5. AstroNerdBoy says:

    I questioned a single egg white as it seems that it would require two at least. However, Miwa-sensei stated that it one says one egg white.

    As to Cream of Tartar, that was not mentioned in the Japanese recipe. Not sure what that would be used for (obviously I’m not a chef). I’m guessing it is for something like meringue. The only time I beat eggs are for Cheese Casserole, which is almost like a souffle. That requires four beaten egg whites, which works quite well.

    Hopefully it will be pretty good though. I look forward to hearing your report. ^_^

  6. ninotachi says:

    Cream of tartar makes egg whites beat better (volume and stiffness). Not absolutely necessary but it’s usually a good idea to have some sort of acid.

    Here’s the pie:
    http://cid-421505a657008cc4.skydrive.live.com/self.aspx/.Public/chiffon.jpg

    Notice how the crust isn’t quite full (ignore the tilt lol)?

    The mixture still hasn’t fully set either. I’ve never had cheese lemon custard chiffon pie; is it supposed to stay semi-liquid like a pudding?

  7. AstroNerdBoy says:

    If you’ll look here, you’ll notice in one of the pictures that it does appear to be a bit runny. That said, Miwa-sensei didn’t tell me anything specific about the consistency of the pie.

    I do wonder if the Japanese site spelled out things exactly right based on your experience.

  8. AstroNerdBoy says:

    Also, an 8.7″ pie crust that the Japanese use vs. a 9″ would make somewhat of a difference in filling the pie shell up.

  9. ninotachi says:

    Ah, the consistency does seem similar to the images in that blog so I guess I did it right after all.

    Next time I use this recipe, I’ll up the egg whites to two. It’ll even out with the egg yolks used for the custard and it’ll lend more volume to the mixture. Not to mention how much easier it will be to whip =)

  10. Anonymous says:

    Thank you for the recipe!!! 😀
    It’s a shame I don’t get a thing of culinary terms in english, however, I’m looking forward to try this one so, thank you hundreds of times ^______________^

  11. Fanzi says:

    Did anyone make/have a picture of this recipe/pie to post? I would love to see the outcome of this recipe! Also, would it be ok if i use a 9in pie crust instead of an 8.7in(can only find 9in >.<) Also how do i get it in 2 layers like it was shown in Minami-ke?

  12. AstroNerdBoy says:

    Did anyone make/have a picture of this recipe/pie to post?

    From an earlier post:

    The Pie

    Also, would it be ok if i use a 9in pie crust instead of an 8.7in(can only find 9in >.<)

    You can. As mentioned earlier, the slightly larger diameter means the shell isn’t completely filled.

    Also how do i get it in 2 layers like it was shown in Minami-ke?

    No one posted images of a sliced pie, but if you read the end of the article when I had planned to try to make this pie (and I still haven’t), I speculate on how to make this a two-layer item.

  13. vlademir1 says:

    Wow, I didn’t expect to find a recipe directly in relation to the anime. Thank you for having one.

    For a few important things here on the recipe and comments:

    When making baked goods you really want to go by weight rather than volume. Many of the ingredients used in baking, especially the powdery ones like flour, leavening agents, and confectioners sugar, have a variable volume because they can trap air between the particles. If you want it to come out 100% the same every time, weight is the only way to go.

    At note 1, they suggest straining the mixture because corn starch and other really fine grained starches easily clump when added directly to fats, like egg yolks, and you don’t want to be eating the pie and suddenly bite into a clump of pure cornstarch.

    I’m going to play with this recipe, I’ll post a link in these comments when I have my result.

  14. AstroNerdBoy says:

    Wow, I didn’t expect to find a recipe directly in relation to the anime. Thank you for having one.

    You are very welcome. I remember when I watched the series, I wanted to try that pie and I assumed that because they were making such a big deal about it, the pie would be easily found. Boy, was I mistaken and it took a long time before I found the recipe and then had it translated. ^_^;

    At note 1, they suggest straining the mixture because corn starch and other really fine grained starches easily clump when added directly to fats, like egg yolks, and you don’t want to be eating the pie and suddenly bite into a clump of pure cornstarch.

    Interesting. I do some cooking, but usually nothing too fancy. I just remember seeing my grandmother making various pies or cakes all my life and never saw her strain anything. Miwa-sensei wasn’t even sure why they were wanting it strained but what you say makes sense if it hasn’t been mixed well.

    I’m going to play with this recipe, I’ll post a link in these comments when I have my result.

    I look forward to that. If you have pictures, even better. ^_^

  15. Yvonne says:

    The pie has two layers. What I suspect is that the bottom layer is a very light cheese chiffon cake. Chiffon is a name given to desserts which are light and airy in texture. Here the whipped egg whites and probably even light whipped whipping cream are added to the cheese to lighten the texture. As for the top layer, I suspect that its just a lemon custard or lemon curd or probably a lemon brulee.

  16. […] For the first story, we had the return of the Cheese Lemon Custard Chiffon Pie from Minami-ke episode 09. I had no idea this would be returning but back then, I promised to keep looking for the recipe and I never stopped. I now have it and I hope to have a translation from Miwa-sensei this Saturday. ^_^ Unfortunately, I won’t be able to make one at this time (tight budget, y’all) but maybe soon, Lord willing. (Update: recipe –> HERE!) […]

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