Marjorie Taylor, Kendall Smith Franchini

Lemon Confit Butter

Name: Lemon Confit Butter
Yield: Makes 1 generous cup (about 250 g) butter
Cuisine: French
Ingredients: 8 ounces (2 sticks / 225 g) unsalted European-style butter, at room temperature; 1 preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; 1 preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; 1 preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; 1 preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; Fleur de sel

Preparation info

Makes
1
cup butter

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

Ingredients

8 ounces (2 sticks / 225 g) unsalted European-style butter, at room temperature

Europe
France
Condiment
Vegetarian
Gluten-free

Method

Place the butter in a medium bowl. Quarter the lemon and remove and discard any interior pulp. Using a small sharp knife, remove and discard any white pith, leaving just the zest, the deep yellow part of the rind. Finely mince the zest. Using a wooden spoon, incorporate the lemon zest into the softened butter. Season with a pinch of salt.