Whipped Meyer Lemon-Vanilla Butter Recipe is lovely spread on warm toast, and it’s so delicious it could practically frost a cake!This, my friends, is simply luscious. It’s subtly sweet, lemony, and scented with the beautiful fragrance of vanilla. It’s a compound butter, like no other!
What is a compound butter?
- A compound butter is simply a butter that has had other flavors added to it. The possibilities are endless!
And since it’s Meyer lemon season I created this Whipped Meyer Lemon-Vanilla Butter Recipe!
If I were you I’d serve this at a casual brunch with warm scones, pastries or brioche.
Or I might even serve it at fun BBQ, melted over corn on the cob hot off the grill. That’s just me, though. Do with it what you please. 🙂
In the mood for more lemon recipes?
Try these — they’re two of my favorites . . . .
And if you want to try other compound butters, here are three more recipes.
Enjoy every last spread of this delectable Whipped Meyer Lemon-Vanilla Butter!
If you try this butter, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
Makes 1/2 cup / Serving size: about 2 teaspoons
- 4 ounces unsalted butter
- 1 vanilla bean pod
- zest of 1 small Meyer lemon (see notes)
- 2 teaspoons fresh lemon juice
- pinch salt and granulated sugar
Melt the butter in a small sauce pan over low heat.
Add the lemon zest, lemon juice, pinch of salt and sugar and stir to blend.
Turn off the heat, cover, let the mixture sit for about 15 minutes, and then pour it into small, but deep, mixing bowl.
Place the bowl in the refrigerator just until the mixture begins to solidify, about 5 minutes.
Use an electric mixer with the whisk attachment, or a hand held whisk to whip the butter until it's smooth and light. This should take about 2 minutes with the electric mixer on high, and closer to five with the hand held whisk.
Serve while it's soft. (If you refrigerate it between uses, let it soften to room temperature before you serve it.)
Meyer lemons are my favorite because they're a bit sweeter, less acidic and thinner-skinned than regular lemons. However, you can use any lemon you'd like!
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