Lemon lovers, beware! This Preserved lemon butter is addictive! Keep a supply of this lemony butter in your refrigerator. It will add an extra element of flavor and sparkle to your favorite dish.

A jar of butter balls, a jar of soft butter, a wrapped log of butter

Lemons are a friendly companion in my kitchen, I buy them by the bag at Costco. Every now and then I have to replenish my supply of preserved lemons. After a month of waiting for them to cure they are ready for this amazing lemon butter.

Use this lemon butter on just about anything you would add a dollop of butter and a squeeze of lemon.

What is Preserved Lemon Butter?

Actually, the technical name is compound butter. Have you ever mixed chopped fresh herbs with softened butter? Or blended minced garlic with soft butter to make garlic bread or even mixed honey and butter together for your breakfast toast? If so, then you have made a compound butter. Another example of how to use a compound butter is our Honey-Lemon Glazed Salmon with Lemon Dill Butter.

Recently we posted our recipe for preserved lemons and used some of the rind for a Preserved Lemon Vinaigrette. Today we are using the flesh of our preserved lemons for this awesome lemon butter.

The entire preserved lemon is edible. Another version of preserved lemon butter is to purée preserved lemon flesh and rind, in a mini food processor. The little bits of lemon peel add an extra punch of flavor. For variation try adding fresh chopped herbs or minced garlic.

Preserved lemons in jar, on saucer, on cutting board and in a dish — Easy to scoop the jammy lemon flesh

How to use preserved lemon butter:

Always rinse the lemons with cold water before using. That will remove the salty brine but they will still have a little salty taste. Depending on what you intend to use the butter for, you may need to adjust any salt in your recipe.

Once you try this butter I am positive you will find many ways to incorporate it into your everyday cooking. Here are a few suggestions:

Baste your Thanksgiving turkey before roasting.
Top of a grilled lobster tail.
Finish off a broiled salmon fillet or any fish with a slice of butter melting all that lemony flavor on top.
Slather softened preserved lemon butter on slices of sourdough bread. Add sun-dried tomatoes and sliced olives for a quick bruschetta.
Stir a pat of preserved lemon butter into steamed veggies.
Toss a couple dollops into your favorite seafood dish.
Add to sauces for chicken or pasta.

And, how about the desserts? This preserved lemon butter is awesome used as part of the butter in your pastry crust. Lemon shortbread cookies? Oh, yes!

Pureed preserved lemons and butter with fork

Here’s how to make this preserved lemon butter:

When making a compound butter you can use any butter you wish but it should be unsalted butter. We like to use rich yellow butter from grass-fed cows.

Preserved Lemons being mashed with butter

Place the butter into a small dish to soften at room temperature.
For each four-ounce stick of butter we recommend using the flesh of one large preserved lemon. You can experiment and use more or less of the lemon or even add some of the preserved rind.
Rinse the preserved lemon under cold water to remove as much of the salt as possible. Cut the lemon in half and separate the quarters. Scrape the flesh from each of the quarters and place into a small mesh strainer. Rinse again under cold tap water and squeeze dry between a pad of paper towels.
Place the squeezed lemon flesh into a mini food processor or blender and purée. Blend until the lemon is a smooth purée. Next, add the purée to the butter and mash with a fork until smooth. Alternatively, you can add the butter directly into the puréed lemon and blend until smooth.

How do you store preserved lemon butter?

Store the lemon butter in the refrigerator the same as a regular butter. You can also freeze the butter. Here are a few storage ideas:

pan with butter balls and scoop, butter in a log

Place the butter on one side of a small piece of parchment paper and shape it into a log. Lift the side of parchment paper over the log and roll it up in the parchment paper. Twist the ends like a candy wrapper and store in the fridge. When ready to use, cut off as many from the log as needed.
Also, you can use a small cookie scoop to place dollops on parchment paper. Refrigerate until firm then transfer to a covered container. Keep refrigerated and use as needed.
Pack the butter into ice cube trays and when it is cold, pop them out and place in a closed container. Keep refrigerated.

I hope you enjoy this amazing compound butter. Experiment making different flavors of compound butters to use in your kitchen and give as gifts. Try making a six-pack gift box with each jar a different flavored compound butter. Pack the soft butter into small jars, cover with the lid and add a note of uses and storing instructions.

More Condiment Recipes

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Roasted Brussels Sprouts with Balsamic: These Roasted Brussels Sprouts with Balsamic have a caramelized flavor combined with the sweetness of aged balsamic and a crunchy sprinkling of toasted hazelnuts.
Best Baked Potato: For the best baked potato choose the Russet. Dress it up with your choice of toppings.
Ricotta Mashed Potatoes: Creamy mashed potatoes with the unique tang of ricotta cheese added.

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook * Instagram * Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Preserved Lemon Butter

Make up a compound Preserved Lemon Butter and keep a supply in your refrigerator. It will add an extra element of flavor and sparkle to your favorite dish.

5 from 5 votes

Print Pin Save

Prep Time: 15

Total Time: 15

Servings: tablespoons

Calories: 102kcal

Author: Pat Nyswonger

Ingredients

1 cup butter 2 sticks softened
2 preserved lemons

Instructions

Place the butter into a small dish to soften at room temperature.
Rinse the preserved lemon under cold water to remove as much of the salt as possible.
Cut the lemons in half and separate the quarters.
Scrape the flesh from each of the quarters and place into a small mesh strainer.
Rinse again under cold tap water and squeeze dry between a pad of paper towels.
Place the squeezed lemon flesh into a mini food processor or blender and purée.
Blend until the lemon is a smooth purée.
Add the purée to the dish of butter and mash with a fork until smooth.
Divide the butter in half and place on separate pieces of parchment paper and shape into logs. Roll the parchment paper around the butter log and twist each end. Wrap with plastic film and store in the refrigerator.
To use, unwrap and cut into slices as needed.

Notes

Use un-salted butter.
Rinse the scraped lemon flesh under cold tap water to remove as much of the brine as possible.
The lemon rind can also be included.
The butter and the lemon can be blended together in the food processor or blender.