Lemon & Herb Butter


  • 150g unsalted butter
  • 1 tablespoon lemon zest
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of chopped dill
  • 2 cloves grated garlic


Make sure your butter is at room temperature and free from excess buttermilk.

Place your butter in a bowl and add in the lemon zest, parsley, dill and grated garlic and mix well.

Shape the butter into a rectangular block using your Kilner Butter Paddles.

Your butter is ready to be served. Dot the butter onto fillets of fish and bake in the oven until the fish is cooked.

Homemade butter can be covered with wax paper and stored in the fridge for up to a week.

Take a look at our instructional video showing how to use the KilnerĀ® Butter Churner.

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