What Is Lemon Honey? How It’s Made & How to Use It
Updated: Sep 20
Lemon honey earns its cupboard space by doing two jobs at once. Honey gives body and sweetness; lemon stops that sweetness feeling heavy. Used in a dressing, glaze or warm drink, it brings the two together without the sharpness or added moisture you get from simply stirring fresh juice into a jar of honey.
What is lemon honey?
Lemon-infused honey is honey given a consistent citrus character after harvesting. It is not lemon curd, a syrup or honey diluted with lemon juice. A successful infusion retains the thick, spoonable nature of honey while carrying lemon aroma throughout the jar.
Is lemon honey the same as honey and lemon?
Not quite. Honey mixed with fresh lemon juice is a mixture made at the point of use, often for a drink or quick dressing. Lemon-infused honey is a finished pantry ingredient in which the citrus flavour is incorporated through the honey, giving a more integrated flavour and keeping the thick texture of honey.
Why acacia honey suits lemon
A strongly flavoured base can make citrus seem dull or bitter. Acacia honey is light, floral and naturally slow to crystallise, so the lemon remains clear and aromatic. Our Lemon Infused Honey uses raw acacia honey and is made in small batches in the Lake District.
The honey is never heated above hive temperature. It is only gently warmed when necessary for bottling, keeping its handling consistent with our raw-honey process while allowing an even texture.
How is lemon-infused honey made?
There is no single method used for every lemon honey. Simply stirring fresh lemon juice into honey adds water and creates a mixture intended for immediate use. With a finished infused honey, the aim is to add a clear lemon character while keeping the honey’s familiar thick texture and balanced sweetness.
At The Lakes Infusion Co. we start with raw acacia honey, work in small batches and warm the honey only gently when needed for an even texture. If you are interested in why the choice of base honey matters, read our guide to the best honey for infusions.
What does lemon honey taste like?
Expect citrus aroma rather than the sour hit of lemon juice. The first impression is honeyed and floral; the lemon then lifts the finish and makes the sweetness feel cleaner. It should not resemble a boiled sweet or leave an artificial aftertaste.
6 easy ways to use lemon honey
Tea or warm water: stir in a teaspoon once the drink has cooled enough to sip.
Salad dressings: use it to balance vinegar and oil while adding citrus without extra lemon juice.
Roast chicken: brush on a thin layer for the final ten minutes of cooking, or stir a little into the resting juices.
Breakfast: spoon over plain yoghurt, porridge or toast.
Roasted vegetables: try it with carrots or courgettes, where the lemon cuts through the sweetness.
Desserts and cheese: pair with simple sponge puddings, goat’s cheese or ginger-based desserts.
A lemon-honey dressing with useful proportions
For enough dressing for two or three salads, whisk together two teaspoons of lemon honey, one tablespoon of cider vinegar, three tablespoons of olive or rapeseed oil and a quarter teaspoon of fine salt. Taste before adding more vinegar. Spoon it over leaves, goat’s cheese and toasted seeds, or use it on grilled courgettes while they are still warm.
Storage and crystallisation
Even acacia honey can thicken or crystallise eventually. This is natural and, on its own, does not mean the jar has gone off. Stand the closed jar in gently warm water if you prefer it runnier, avoiding boiling water or the microwave. Honey must not be given to babies under 12 months. Otherwise, lemon honey asks very little of the cook: a teaspoon here, a brushful there, and a heavy dish suddenly feels lighter.
