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A close up image of a roll of lemon dill butter sliced into rounds on a piece of parchment surrounded by fresh dill, garlic and lemon
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5 from 2 votes

Easy Lemon-Dill Butter

Perfect as a spread, or for finishing seafood, soups, pasta or rice dishes, this recipe is the easiest way to infuse your dishes with a bright fresh pop of herbaceous citrus.
Prep Time5 mins
Cook Time0 mins
Chill time15 mins
Total Time20 mins
Course: Sauce
Cuisine: American, French
Servings: 8
Calories: 107kcal
Author: Kitrusy



  • In a medium bowl, add your softened butter along with all the herbs and spices. Using a spatula, combine everything into a well blended paste.
  • Scoop your butter onto a piece of parchment or plastic and roll and shape your butter into a log, being sure to tie off the ends with string to allow your butter to keep it's shape. Set your lemon-dill butter into the fridge to chill until set.
  • If you have a silicone ice tray or candy mold, this is also a great way to portion out your butter and store the blocks and cubes to be used as needed.
  • Set your lemon-dill butter into the fridge to chill until set (10-15 min), then cut and use as needed.
  • Store any leftovers in the fridge for up to two weeks or in the freezer for anywhere between 6-9 months.


  • If your lemon juice or butter is too cold, they may not combine/incorporate.
  • If you'd like to have this butter as a spread, then use a hand mixer to whip your butter until light and fluffy (about 3-5 min). Store the mixture in airtight jar or container in the fridge for up to a week!


Serving: 1tbsp | Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg