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Homemade Lemon Butter

This bright, zesty, slightly sweet homemade lemon butter is incredibly easy to make and adds a burst of sunshine to toast, scones, pancakes, or even savory dishes.
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Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course: Condiment, Spread
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 0.5 cup butter softened (1 stick)
  • 0.25 cup powdered sugar
  • 2 tbsp lemon curd
  • 1 tsp lemon zest from 1 lemon
  • 1 lemon juiced

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Zester
  • Container

Method
 

  1. Step 1: In a medium or large mixing bowl, add the softened butter and powdered sugar. Using an electric mixer, beat 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.
  2. Step 2: Add the lemon curd, lemon zest, and fresh lemon juice to the bowl with the creamed butter.
  3. Step 3: Beat everything together again on medium speed until fully combined and the butter is smooth and consistently yellow. Scrape down the sides one last time. Spoon the finished lemon butter into an airtight container and pop it in the refrigerator for at least 30 minutes to firm up.

Notes

Ensure your butter is truly softened to achieve the proper whipped texture. When zesting, avoid the bitter white pith. Scrape the bowl sides often for even mixing. Don't skip the chilling step!
Store in an airtight container in the refrigerator for 2-3 weeks. For longer storage, freeze for up to 3-4 months. Thaw in the refrigerator before use.
Use lemon butter on toast, bagels, English muffins, croissants, pancakes, waffles, and scones. It's also fantastic melted over steamed vegetables or dolloped onto grilled fish or chicken.