All Lemon butter really is is a lemon custard relabeled.
Not so fast, my friend.
I flexed my google fu to see what I could find, since I have been asking for a lot of cooking help and suggestions on this site lately, and figured I should return the favor. Now, while the Hickory Farms website had exactly NOTHING about lemon butter, a little searching turned up this interesting tidbit about lemon butter, which might explain the discrepancy in what Shangri-laschild tasted and then found on the net:
"Lemon butter has two definitions. It can refer to cold butter in sticks or whipped that has actually been flavored with lemon and sugar. More commonly it refers to lemon butter sauce or meuniere, a wonderful tart, creamy and savory sauce that can be used to top a variety of different dishes. Most commonly you’ll find white meats, light fish and shellfish, and plenty of vegetables that are served with lemon butter sauce.
" (source: wisegeek.com)
More searching also revealed this recipe
for lemon butter, which is described as "thick and creamy," rather than a glaze. Also this recipe
sounds very intriguing, and sounds very much like a butter-type spread flavored with lemon, aka lemon butter.
Hope that helps.