Food & Cooking Recipes Breakfast & Brunch Recipes Meyer Lemon Butter 3.3 (21) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print