Title: Lemon butter topping
 Categories: Spreads, Toppings
      Yield: 6 Servings
 
    1/2 c  Butter or margarine
  2 1/2 tb Lemon juice
      2 ts Grated lemon peel
 
  In a small mixing bowl, cream butter until softened. Add juice and
  peel. Blend until well mixed.  Drop by tablespoonfuls onto waxed
  paper. Greeze until firm. Remove to a resealable plastic bag. Top
  piping hot vegetables or fish with 1-2 lemon balls just before
  serving. Yield: 8 tbsp sized balls.
  
  Origin:  Brenda Wood, Egbert, Ontario (Country Woman mag) Shared