Easy Homemade Lemon Butter Recipe

Hey there, friends! Isn’t there something truly magical about spreading something utterly delicious on warm toast or a freshly baked scone? It’s one of life’s simple pleasures, a little moment of comfort in your day. And today, I’m sharing a recipe that takes that simple pleasure and elevates it to a whole new level: homemade Lemon Butter!

This isn’t just any butter; it’s a bright, zesty, slightly sweet dream of a spread that practically sparkles with sunshine. And the best part? It’s so ridiculously easy, you’ll wonder why you haven’t been making it forever. Seriously, just a few ingredients, a couple of minutes with your mixer, and BAM! You’ve got a flavor explosion ready to brighten up breakfast, brunch, or even dinner.

Why You’ll Love This Recipe

• Fast: We’re talking minutes, not hours! Perfect for busy mornings or last-minute guests.
• Easy: No fancy techniques or equipment needed. If you can use a mixer, you can make this!
• Giftable: Spoon it into cute little jars, add a ribbon, and you have the most thoughtful, delicious homemade gift.
• Crowd-pleasing: Who doesn’t love lemon? This vibrant spread is a guaranteed hit with everyone.
• Versatile: As you’ll see, it’s not just for toast!

Ingredients

You only need a handful of simple things to whip up this sunshine in a bowl. Here’s what you’ll grab:

• 1/2 cup (1 stick) butter, softened: Make sure your butter is properly softened! This is key to getting that smooth, whipped texture. I usually leave mine on the counter for an hour or two. Don’t try this with cold butter, your mixer (and arms!) will thank you.
• 1/4 cup powdered sugar: Just a touch of sweetness to balance the tart lemon. Powdered sugar dissolves beautifully, keeping the butter smooth.
• 2 tablespoons lemon curd: Ah, the secret ingredient! This adds intense lemon flavor and a lovely creaminess that’s hard to replicate with just juice and zest. Store-bought is totally fine, but if you have homemade, even better!
• 1 teaspoon lemon zest: This is where you get that bright, fragrant lemon oil. Use a microplane zester for the best results, and make sure you’re only getting the yellow part, not the bitter white pith underneath.
• Juice from 1 lemon: A little liquid adds to the spreadable texture and brings in that essential citrusy tang. Freshly squeezed is always best here!

How to Make It

Alright, ready? Let’s make some magic happen! You’ll be amazed at how quickly this comes together.

1. Step 1: Cream the Butter and Sugar. Get out a medium or large mixing bowl (to avoid splashes!) and your electric mixer. Add the softened butter and the powdered sugar. Beat them together on medium speed for about 1-2 minutes, or until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated. This step is important for getting that lovely, airy texture.
2. Step 2: Add the Lemon Goodness. Now for the flavor! Add the lemon curd, the fragrant lemon zest, and the fresh lemon juice to the bowl with the creamed butter.
3. Step 3: Combine and Chill. Beat everything together again on medium speed. Mix until all the ingredients are fully combined and the butter is smooth and consistently yellow. Scrape down the sides one last time to make sure there are no streaks of plain butter or unmixed curd.

That’s it! Seriously! Now, spoon the finished lemon butter into a container. An airtight jar or a small bowl covered with plastic wrap works perfectly. Pop it in the refrigerator for at least 30 minutes. It needs a little chill time to firm up before it’s ready to spread. While it’s chilling, start dreaming about all the delicious ways you’ll use it!

Substitutions & Additions

This recipe is wonderful as is, but feel free to get creative and make it your own! Think of this as a delicious starting point.

• Want more citrus? Try adding a little orange zest or lime zest along with or instead of some of the lemon zest.
• Adjust the sweetness: You can add a little more or less powdered sugar depending on your preference. Start with the amount listed and add a tablespoon more if you like it sweeter.
• A pinch of salt: A tiny pinch of fine sea salt can really make the flavors pop! I sometimes add just 1/8 teaspoon.
• Extracts: A drop of vanilla extract could add a lovely background note, or a tiny hint of almond extract for something different.
• Make it herbal (for savory uses): While this version is definitely on the sweet side, if you wanted a more savory lemon herb butter, you could omit the powdered sugar and lemon curd, increase the zest and juice slightly, and add finely chopped fresh herbs like thyme or rosemary.

Tips for Success

Even though this recipe is super simple, a couple of tips can help you get perfect results every time:

• Softened Butter is Non-Negotiable: I really can’t stress this enough! If your butter is too cold, it won’t cream properly with the sugar, and you’ll end up with a lumpy, uneven butter instead of a smooth, whipped one.
• Avoid the Pith: When zesting, make sure you’re only grating the bright yellow outer layer of the lemon skin. The white part underneath is bitter and will affect the flavor of your beautiful butter.
• Scrape the Bowl: Take a moment to scrape down the sides of your mixing bowl a couple of times during the process. This ensures everything is evenly mixed and you don’t end up with pockets of unflavored butter.
• Let it Chill: Don’t skip the refrigeration step! It needs that time to firm up properly before you can spread it beautifully.

How to Store It

Once your lemon butter is made and chilled, store it in an airtight container in the refrigerator. A small jar, a covered dish, or even rolled into a log wrapped in plastic wrap works great.

It will keep well in the fridge for 2-3 weeks. Because it contains fresh lemon juice, its shelf life is slightly shorter than plain butter, so it’s best to enjoy it within that timeframe.

Can you freeze it? Yes! For longer storage, you can freeze lemon butter. Wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer-safe container. It should keep well for up to 3-4 months. Thaw it in the refrigerator before using.

FAQs

Here are a few common questions you might have about this delightful Lemon Butter:

What can I use Lemon Butter on?

Oh, the possibilities are endless! It’s divine on toast, bagels, English muffins, croissants, pancakes, waffles, and scones. It’s also fantastic melted over steamed vegetables like asparagus or green beans, or even dolloped onto grilled fish or chicken! Don’t be afraid to experiment!

My butter isn’t smooth after mixing. What went wrong?

Most likely, your butter wasn’t soft enough when you started. Make sure it’s truly at room temperature and easily dents when you press it. Also, ensure you creamed the butter and sugar until light and fluffy before adding the other ingredients.

Can I leave out the lemon curd?

You can, but the flavor won’t be as intense or complex, and the texture might be slightly less creamy. If you omit it, you might need to increase the lemon zest slightly, but you’ll lose that lovely richness the curd provides. I highly recommend keeping it in if you can!

I hope you love this Easy & Bright Homemade Lemon Butter as much as I do! It truly brings a little bit of sunshine to your kitchen. Happy spreading!