Whipped Lemon Butter Recipe
Servings: 8
Calories: 102kcal
I just adore whipped lemon butter! It’s a compound butter that’s smooth and light, with a refreshing tang from the lemon that perfectly complements the buttery richness. Perfect for spreading on hot sourdough toast, pancakes, roasted vegetables, and mashed potatoes!
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Equipment
- Electric mixer or food processor. You can also whip the butter by hand using a whisk.
- A small ramekin or jar with a lid
- Parchment paper or plastic wrap – For longer storage in the freezer.
Ingredients
- 0.5 Cup /1stick 125 g Butter – At room temperature. I prefer to use unsalted butter so I can control the amount of salt. If you use salted butter you can omit or reduce the salt in this recipe.
- 1 Lemon zest from 1 lemons
- 0.5 teaspoon Coarse Sea salt
Instructions
- Use an electric mixer to beat the butter until it has a light and fluffy texture – about 1-2 minutes.
- Use a spatula to scrape down the sides of the bowl add the lemon zest and salt, and whip very briefly to just combine.We don’t want the salt to melt in the butter when you mix it. The goal is that small salt crystals melt on your tongue. You can start by adding half a teaspoon of salt first and tasting the butter. If you, like me, love salt, you can add more!
- Transfer your butter to a ramekin or butter dish or wrap tightly in plastic wrap or parchment paper.
Notes
This luxurious butter is best served at room temperature if serving as a spread. If serving a hot dish, like mashed potatoes, you can use the butter cold, straight from the fridge.
-Use lemon butter in any dish that pairs well with lemon, or spread it on hot toast, pancakes, or French toast.
-Fish dishes like baked cod, , and seafood in general taste great with a hint of lemon.
-Roasted vegetables are also divine, with a little of this butter melted through after roasting. Store refridgerated in an airtight container for up to a week or frozen for upt o three months.
-Fish dishes like baked cod, , and seafood in general taste great with a hint of lemon.
-Roasted vegetables are also divine, with a little of this butter melted through after roasting. Store refridgerated in an airtight container for up to a week or frozen for upt o three months.
Nutrition
Serving: 1tablespoon | Calories: 102kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 237mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.01mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
