How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Moroccan Cured-Lemon Compound Butter?

You need 5 ingredients. The key ingredients include: 8 ounces unsalted butter (2 cubes), softened, 1/2 teaspoon freshly-squeezed strained lemon juice, 1/2 wedge home-cured, Moroccan style lemons (I use Paula Wolfert's recipe with the optional spices: peppercorns, bay leaf, cardamom, and clove), scant 1/4 teaspoons coarse sea salt, and more.

Is Moroccan Cured-Lemon Compound Butter suitable as general?

Yes, Moroccan Cured-Lemon Compound Butter falls under the General category and is a great choice for this type of meal.

How do I store leftover Moroccan Cured-Lemon Compound Butter?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Cured-Lemon Compound Butter Recipe

Name: Moroccan Cured-Lemon Compound Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces unsalted butter (2 cubes), softened; 1/2 teaspoon freshly-squeezed strained lemon juice; 1/2 wedge home-cured, Moroccan style lemons (I use Paula Wolfert's recipe with the optional spices: peppercorns, bay leaf, cardamom, and clove); scant 1/4 teaspoons coarse sea salt; 2 teaspoons brine from the cured lemons (according to taste)

Try this homemade Moroccan Cured-Lemon Compound Butter recipe the whole family will love. Made with butter, freshly-squeezed strained, home-cured and co…

This Moroccan Cured-Lemon Compound Butter is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings, at about 411 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

8 ounces unsalted butter (2 cubes), softened
1/2 teaspoon freshly-squeezed strained lemon juice
1/2 wedge home-cured, Moroccan style lemons (I use Paula Wolfert's recipe with the optional spices: peppercorns, bay leaf, cardamom, and clove)
scant 1/4 teaspoons coarse sea salt
2 teaspoons brine from the cured lemons (according to taste)

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Quick Info

Servings
4 servings
Calories
411 kcal
Category
General

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