Lemon Verbena Butter

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.

• Ready In: 5 mins
• Yields: 1 cup

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

Directions

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