Meyer Lemon Butter

Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits.This recipe appeared in the February 2011 issue of Martha Stewart Living Magazine for the iPad.

  • Yield: Makes 1 cup
Meyer Lemon Butter


  • 2 sticks unsalted butter, room temperature
  • Zest of 3 Meyer lemons, plus 1 tablespoon
  • 1 teaspoon fresh Meyer lemon juice
  • 1 tablespoon sugar
  • Salt


  1. Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.

Cook's Notes

Butter can be refrigerated for up to 1 week.


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