Lemon Pepper Butter

In small mixer bowl, cream one pound (2 c.) butter till light and fluffy. Add 1/4 c. snipped chives (fresh or freeze-dried), 1 1/2 tsp. of grated lemon peel, 2 tbs. lemon juice and 1/2 tsp. freshly ground black pepper. Mix thoroughly to blend all ingredients well. Store in refrigerator in tightly covered container till needed. Makes 2 cups.