Zest the lemon and set the lemon zest aside.

Mince the garlic. (We used minced garlic from a jar.)

Juice the lemons. (We used lemon juice from a bottle.)

Heat a small skillet over low heat.

Add the butter to the warm skillet and slowly melt the butter. This should take about one minute. 

Add the garlic to the melted butter and saute for one minute. 

Add lemon juice, pepper, thyme, and lemon zest to the pan.

Reduce the temp to medium-low and simmer for three minutes.

Serve immediately.