Sweet and Tangy

Honeyed Lemons are the perfect combination of sweet and tangy. This minimal-effort recipe yields delicious lemons and honey! It is great for tea, over your favorite dessert, or just by the spoonful.

What makes these honeyed lemons so good?

Versatile! Once your recipe has sat together for a couple of days, utilizing both lemons and honeyed juices enriches your dishes with flavor. You can eat the lemons, and you can also use the flavored honey!
This is the perfect combination of sweet and tangy! The sweetness comes from the honey and the lemon brings the tanginess!
This recipe requires minimal effort, but the flavor reward is huge! You are going to love using these honeyed lemons!

Tips and Tricks for Honeyed Lemons

I recommend slicing the lemons very thinly for the best results. I sliced my lemons about ⅛-inch thick.
- If you can find Meyer lemons, they give this recipe a wonderful tangy taste. However, any organic lemon will be perfect.
You can use other citrus for this recipe, too. Oranges and limes also work great.
Clean it up! Since you are eating the lemon rind, be sure to wash and scrub it before slicing.
We like to use high-quality local honey, as we feel it enhances the end product. But any local honey should work!
- My favorite honey is Tupelo, which isn't easy to find locally, even in Florida.
Use the honey to spread over toast, biscuits, the top of a bundt cake, or add to tea; make it sweeter with honeyed lemons!

Jar filled with sliced lemons and a touch of honey

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clear jar with lid. Inside are sliced lemons in brown dark honey. slices halved lemons on side and above and honey jar also visable

Honeyed Lemons

Alysen

Honeyed Lemons is the perfect combination of sweet and tangy. This minimal effort recipe yields delicious lemons and honey!

5 from 43 votes

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Prep Time 5

Wait Time 2

Total Time 2 5

Course Snack

Cuisine Japanese

Servings serving

Calories 109 kcal

Equipment

1 Jar with lid

Ingredients

2 lemons
1 cup raw honey

Instructions

Wash and scrub your lemons. Let air dry.
Slice the lemons very thinly. Discard the ends of the lemon and remove any seeds.
Pour a small amount of honey in the bottom of the clean jar.
Alternate layers of sliced lemons and honey, until the jar is filled. Stir to make sure the lemons are covered.
Seal the container and refrigerate for at least 2 days. Refrigerate up to 3-4 weeks, stirring the lemons and honey every few days or as needed.

Notes

I recommend to slice the lemons very thinly for best results. I sliced my lemons about ⅛-inch thick.
You can use other citrus for this recipe, too. Oranges and limes also work great.
Since you are eating the rind of the lemon, be sure to wash and scrub before slicing. It’s best to use organic lemons if possible.

Nutrition

Calories: 109kcalCarbohydrates: 30gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.002gSodium: 2mgPotassium: 47mgFiber: 1gSugar: 28gVitamin A: 5IUVitamin C: 12mgCalcium: 8mgIron: 0.3mg

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