Instructions: 1. In small bowl of electric mixer, in a food processor, or by hand, beat butter until soft and light.

2. Add parsley, lemon rind, lemon juice, and pepper; mix to blend well.

3. Shape into a roll, wrap in plastic wrap, and refrigerate until firm.

Makes 1/2 cup.

* Timesaver Tip: Recipe can be refrigerated for up to 2 weeks or frozen up to 4 months. To freeze, wrap again in heavy-duty aluminum foil.

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