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Lemon Posset—a quick + easy no-bake British dessert—requires just three main ingredients and a few minutes of hands-on time.

This recipe is based on British pastry chef Claire Clark's Lemon Posset—the one recipe Jacques Pépin wishes he wrote. Clark's version is garnished with toasted flaked almonds or pistachios, icing sugar and candied lemon peel strips.

"Recently, my good friend Susie Heller was visiting for the weekend. She was describing a delicious and easy dessert she learned about from the British pastry chef Claire Clark while working at Thomas Keller's The French Laundry. I had never heard about it before and had to make it right away to taste it for myself. It’s so easy and so delicious I wish I had thought of it myself!" —Jacques

How Jacques made the recipe his own: "I simplified the recipe even further by heating the cream in the microwave."

If you're a fan of lemon-based desserts, be sure to try Lemon-Buttermilk Pound Cake or Lemon-Blueberry Ricotta Cheesecake.

Plus, for more recipes that chefs and cookbook authors wish they had written themselves, try Sara Moulton's take on Jean Anderson's Oven Fried Chicken and Curtis Stone's version of Wolfgang Puck's Chinois Chicken Salad.


  • 3 tablespoons lemon juice
  • 1 ½ teaspoons lemon rind, zested
  • 1 cup heavy cream
  • ¼ cup granulated sugar
To serve:
  • 1 cup blueberries
  • 2 tablespoons shredded mint leaves
  • 3 slices pound cake


Serves: 3


Combine the lemon juice and rind in a bowl. Heat the cream and sugar in a microwave-safe bowl until hot, about 1 minute. Mix to dissolve the sugar. Combine with the lemon juice and rind and stir well.

Divide among 3 individual serving cups. Cover and refrigerate for at least 3 hours or overnight.

Serve topped with the blueberries and shredded mint with the slices of poundcake on the side.