Instructions:

Lemon Maple Butter

Source: Posted by Leslie August 18, 2000 (old board)

I spread this mixture on some homemade buttermilk biscuits I made for brunch this morning. My family has mixed tastes when it comes to biscuits. Both my daughter and I love them no matter what kind of recipe is used. My wife and son, on the other hand, could take them or leave them. However, this morning, EVERYONE gobbled my biscuits right up! Your recipe was DELICIOUS even though I used regular Log Cabin syrup (pure maple syrup is sooo expensive here!). Thanks for posting and hope all is well with you in sunny Arizona! Regards, Cookin' Dad

P.S. The only change I made in this recipe is I substituted cheap syrup for the good stuff (lol).

4 tablespoons unsalted, softened butter
1 tablespoon fresh lemon juice
3 tablespoons maple syrup (use good quality)
1 tablespoon grated lemon zest
1 tablespoon confectioners' sugar

Process in a blender or food processor all of the ingredients until smooth. Transfer to a dish and chill. This will store airtight for up to 3 days in the fridge or frozen for 3 months.