First, since lemons use the skin, clean them cleanly. It's good to wash it with water first, then with baking soda, then with salt. You can roll it in hot water once, but if the rolling time is exceeded, the lemon may ripen, so roll it at an appropriate time and wash it again before using it.

Grind only the skin of the lemon. When you make a zest, if the white part goes in, it will taste bitter, so be careful and make a zest.

Squeeze the lemon juice.

I'm going to add a tablespoon of lemon juice for a refreshing taste, so I sifted the salty lemon juice through a sieve. This way, you can remove the seeds and unnecessary inner skin.

Dill was lightly washed in running water and then immersed in vinegar water for a while.

Then drain thoroughly with a kitchen towel..

After separating the stem from the leaf,

Finely chop only the leaves.

And prepare the butter. Butter was taken out of the refrigerator the night before making and left at room temperature. Even if it melts too much, it's not easy to shape it, and I think it's an easy way to shape it these days (mid-November) by taking it out at room temperature. It's good to have a clear handprint when the butter is pressed with your finger like a picture.

Gently whisk the butter away with a spatula,

Add lemon juice first and mix thoroughly. Butter is fat and lemon juice is liquid, so it may not mix well, but mix as hard as you can.

Then add lemon zest and chopped dill..

Mix well with a spatula.

Spread the parchment paper and shape the lemon-dil butter dough properly. It's easy if you wear plastic gloves.

Then, as shown in the picture, you can easily make a cylindrical shape by placing a ruler on the parchment paper covering the dough, sticking it to the butter dough, pressing it downward, and pulling the parchment paper under the dough upward. This method is very convenient to use when making sabre cookies or making cylindrical shapes of other doughs.

Then seal it in a candy shape and leave it in the freezer for about 30 minutes..

It hardens just enough to use. Then you can cut it and taste it or use it for cooking.

Frozen storage is best when you keep it for a long time or don't eat it right away. In that case, cut it in moderately..

Wrap it in paper foil.

Then, it can be stored for a long time if it is stored in an airtight container or a freezer. And when you use it, if you leave it at room temperature for a while, it will melt enough to use.