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    You are in: Home / Recipes / Lemon Verbena Butter Recipe
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    Lemon Verbena Butter

    Lemon Verbena Butter. Photo by French Tart

    1/2 Photos of Lemon Verbena Butter

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Cookgirl's Note:

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

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    Units: US | Metric


    1. 1
      Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
    2. 2
      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.

    Ratings & Reviews:

    • on June 20, 2010


      Great, but then it would be to a LV lover like me! I omitted the sugar, no need to add to a fine sweet (doux) French butter and also omitted the lemon juice, as I wanted a thicker butter. Everything else was as posted and I will report back with photos and serving ideas later! Made for the ZWT6 GB leg of the journey and also for the Magic of Herbs in the Photo's forum, mercy buckets for this simple recette cg! FT:-)

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    • on June 18, 2010


      Loved this! Was looking for recipes to use with the Lemon Verbena I grow in my garden. This is great, perfect on hot biscuits. ZWT6

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Verbena Butter

    Serving Size: 1 (362 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1726.6
    Calories from Fat 1660
    Total Fat 184.4 g
    Saturated Fat 116.6 g
    Cholesterol 488.0 mg
    Sodium 28.9 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 5.3 g
    Sugars 17.2 g
    Protein 3.4 g

    The following items or measurements are not included:

    lemon verbena leaves

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