Step 1

Make sure the butter is at room temperature to easily mix with the remaining ingredients.

Step 2

Meanwhile, zest and squeeze the lemon juice.

Step 3

Combine all the ingredients in a bowl and mix well.

Step 4

You can then either use it immediately or save it for later. Either transfer to an airtight container OR roll into a log.To do the latter, transfer the butter onto a large piece of parchment paper or beeswax wrap (or plastic wrap, though it will be harder to shape) into a log shape. Then, fold the paper over the butter, rolling it gently to form a log shape. Then, tightly twist the ends of the parchment paper or wrap, like a sweetie wrapper/Christmas cracker, and place in the refrigerator until firm.If your butter is too soft, you can place it in the refrigerator to chill for a short while before rolling in the parchment paper log.

Step 5

Once chilled, slice off pieces of lemon butter as needed and enjoy!

Step 6

Make ahead: I highly recommend preparing the lemon butter a few hours (or overnight) in advance to allow the flavors to meld. Then, just mix, shape, and store it in the refrigerator until you're ready to use it.Store: you can store the compound butter in the refrigerator for up to a week. Aim to use it within 5 days if adding fresh herbs.Freeze: I love to make large batches and store some in the freezer for another time. I recommend pre-slicing the butter OR storing it in an ice-cube tray so it’s pre-portioned and you can grab as much as needed each time from the freezer. You can freeze the lemon butter for up to 3 months.