Food & Cooking Recipes Breakfast & Brunch Recipes Meyer Lemon Butter 3.3 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Yield: 1 cup Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits. Ingredients 2 sticks unsalted butter, room temperature Zest of 3 Meyer lemons, plus 1 tablespoon 1 teaspoon fresh Meyer lemon juice 1 tablespoon sugar Salt Directions 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. Originally appeared: Martha Stewart Living, February 2011 Rate It Print