- 1/2 cup butter, softened
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- In a small bowl, beat butter, lemon juice and peel until blended. Drop by tablespoonfuls onto waxed paper. Freeze until firm.
- Transfer to a resealable plastic bag. Store in the freezer. Yield: 8 servings.
Originally published as Lemon Butter Topping in Country Woman July/August 1991, p35
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