Maple lemon butter
 
1/4 cup ( 1/2 stick) unsalted butter or margarine, softened
1 tablespoon fresh lemon juice
3 tablespoons maple syrup
Grated rind (colored part only) of 1 large lemon, about 1 tablespoon
1 tablespoon confectioners' sugar
 
Combine ingredients in small food processor or blender or stir 
vigorously with wooden spoon until smooth. Can be made several days 
in advance and refrigerated or frozen as long as 2 months.

Makes about 2/3 cup.