The Pantry: Lemon Compound Butter

I make this compound butter whenever we have pancakes and french toast.

Lemon Compound Butter


3 tbsp butter, softened

1/4 tsp lemon zest

1 tsp powder sugar

1/2 tsp freshly squeezed lemon juice



In a small bowl– I use a little condiment cup– combine all the ingredients.

That’s it.

I only make enough for us to use in one sitting.  You can obviously add or subtract ingredients to suit your tastes.

If you feel inclined to make extra, just form it into a log, wrap it in waxed paper, slip the wrapped log into a freezer bag, and stick it in the freezer.

Yield: It depends on how much you like it!

This compound butter is exceptionally good when you pair it with a blueberry or blackberry sauce.  In fact, I bet an orange version would be completely divine.

This time, I served it with pancakes, blueberry sauce, and bananas.

It didn’t last long.


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