Herb-lemon Zest Butter Recipe

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Herb-Lemon Zest Butter

Vicki Butts (lazyme)


I like to make flavored butters and keep them in the freezer. Then I can slice off what I need to add some flavor to steamed veggies or grilled meats and poultry at the last minute.

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1/2 cup
15 Min
No-Cook or Other


1/4 c
mixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped
4 oz
unsalted butter (1/2 cup), softened
1 tsp
finely grated lemon zest


1Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.

2Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.

Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy