Luxurious Salted Lemon Butter Recipe – Whipped To Perfection!

I’m addicted to this luxurious salted lemon butter. It’s smooth and light, with a refreshing tang from the lemon that perfectly complements the buttery richness. Perfect for spreading on hot sourdough toast, topping pancakes, roasted vegetables, and mashed potatoes! 

Butter is still the star of the show in this easy recipe. The lemon sneaks in like a little ray of sunshine, and the salt, which you can reduce or omit, gets a standing ovation at the end. 

I first tasted salted lemon butter at a fancy little restaurant in Skanör in Southern Sweden. Jakob Lells was head chef at the time and served two kinds of compound butter. Butter with champagne and a salted lemon butter. It was nearly 20 years ago, but the butter lover in me has been dreaming of it since!  

I'm not a fancy chef... but this tastes as delicious as I remember, and I am now completely addicted! 

There are two ways to make compound butter.

• The simplest way is to blend the ingredients with a fork, wrap it tightly in plastic wrap or parchment paper, and slice it when chilled. This is a very time-effective method, and I use it often when I make Butter Of The Gods, Wild Garlic Butter, and this simple Horseradish Butter.

• Whipping the butter doesn’t take a lot of effort, and the smooth texture it creates is worth it! 

In the mood for more lemon recipes?

Whipped Lemon Compound Butter 

Ingredients 

Butter: I prefer to use unsalted butter to control the salt experience. If you use salted butter, you can omit or reduce the salt in this recipe. 

Lemon zest from 2 lemons.   

1/2 – 1 tsp Sea salt – course salt has the best effect – flakes

Method

1. Use an electric mixer to beat the butter until it has a light and fluffy texture – about 1-2 minutes.

2. Use a spatula to scrape down the sides of the bowl add the lemon zest and salt, and whip very briefly to just combine. 

We don't want the salt to melt completely. The tiny salt crystals dissolve on your tongue, leaving a pop of saltiness to finish.  You can add half a teaspoon first and taste. If you, like me, love salt, you can add more! 

3. Transfer your butter to a ramekin or butter dish or wrap tightly in plastic wrap or parchment paper.

Serving tips

​This luxurious butter is best served at room temperature if serving as a spread. 

If serving a hot dish, like mashed potatoes, you can use the butter cold.

Use this butter in any dish that tastes good with lemon, or simply smother it in hot toast, pancakes, or French toast.

Fish dishes like baked cod, crab legs ( not my thing, but apparently, it’s delicious), and seafood in general taste great with a hint of lemon. 

Roasted vegetables are also divine, with a little of this butter melted through after roasting. 

Alot of buttered toast was consumed for the purpose of capturing this image…

​How to store lemon butter

Store in an airtight contain or tightly wrapped in parchment paper or plastic wrap. I store mine in a little ramekin with a lid. 

Variations

I love the simplicity of the flavors in this butter but feel free to add fresh herbs like rosemary, some crushed garlic ( or garlic powder for ease), and season to taste with salt. 

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