LEMON VERBENA BUTTER

Lemon Verbena Butter image

Close your eyes and imagine this spread on a freshly baked scone... Adapted from oldfashionedliving.com by reducing the lemon juice and increasing the amount of lemon verbena leaves.

Provided by COOKGIRl

Categories Spring

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, softened
1/4 cup fresh lemon juice
2 tablespoons powdered sugar
1 lemon, zest of
4 -6 fresh very finely minced lemon verbena leaves

Steps:

Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

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