Lemon Butter

Preferably use an organic lemon, since the peel is used.

Only grate the yellow part of the peel and avoid the white pith (albedo), otherwise it will become bitter.

Let the butter sit briefly at room temperature so it can be stirred until very smooth.

Start with a little and add more gradually so the lemon flavor remains dominant.

To make shaping easier, chill the butter briefly or roll it in cling film.

Grate the lemon zest just before rolling for a stronger fragrance.

Add the lemon balm just before plating so it stays fresh and aromatic.