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.
- 2 sticks unsalted butter, room temperature
- Zest of 3 Meyer lemons, plus 1 tablespoon
- 1 teaspoon fresh Meyer lemon juice
- 1 tablespoon sugar
- Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.
Butter can be refrigerated for up to 1 week.
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