Preserved Lemon Honeycomb Toast
About This Preserved Lemon Honeycomb Toast
This Preserved Lemon Honeycomb Toast is one of those effortless-but-luxurious snacks that tastes like something you’d get at a cute café. It’s bright, salty, creamy, and sweet all at once. I found the preserved Meyer lemon at a shop in Berkeley (the brand Inna, jar name Inna Pickle Preserved Meyer Lemon) and immediately knew I wanted to pair it with ricotta and honeycomb. Everything sits on thick slices of butter-fried bread, giving you the perfect mix of crispy, creamy, tangy, and sweet. It takes just a few minutes to make and feels incredibly special.
Why You’ll Love It
Bright + fresh flavor combo — salty preserved lemon with sweet honeycomb is unbelievable.
Minimal effort — it takes minutes, but feels gourmet.
The texture is perfection — crispy buttery bread, creamy ricotta, chewy honeycomb.
Unique but simple ingredients — preserved lemon gives this toast its signature magic.
Perfect anytime — snack, brunch, light lunch, or a cute “girl dinner.”
Ingredients You’ll Need
Good bread – something sturdy; I used my No Knead Everything Bagel Bread.
Whole milk ricotta cheese – creamy and mild.
Salted butter – for frying the bread until golden and crisp.
Honeycomb – adds sweetness, texture, and a little luxury.
Preserved lemon – thin slices for salty, tart brightness.
Lemon zest – for extra fresh lemon flavor on top.
How to Make
Slice your bread and butter both sides generously. Fry the slices in a pan over medium heat until both sides are golden and crisp, about 2–3 minutes per side. Spread thick, creamy ricotta over the hot fried bread. Add small pieces of honeycomb on top, then layer thin slices of preserved lemon. Finish with a sprinkle of lemon zest for extra brightness. Serve immediately while the bread is warm and crisp.
Tips for Success
Use high-quality bread — the better the bread, the better the toast.
Don’t skip frying in butter — it makes the whole thing rich and caramelized.
Use thin slices of preserved lemon so the flavor doesn’t overpower.
Room-temp ricotta spreads better and feels creamier.
Zest fresh lemon, not jarred — it makes a huge difference in brightness.
Frequently Asked Questions
Where do I find preserved lemons?
Specialty grocery stores, Mediterranean markets, or online. Mine was from Inna (Inna Pickle Preserved Meyer Lemon).
Can I use regular lemons instead?
Not really — preserved lemons have a salty, mellowed, almost floral flavor you can’t replicate with fresh lemons.
What can I use instead of ricotta?
Mascarpone, whipped goat cheese, burrata, or cream cheese all work well.
Is honeycomb required?
You can use regular honey, but honeycomb adds texture and looks beautiful.
What to Serve With
A simple arugula salad
Fresh berries or citrus
Tomato soup or a light vegetable soup
A soft-boiled egg
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Preserved Lemon and Honeycomb Toast
Ingredients
- Good bread
- Whole milk ricotta cheese
- Salted butter
- Honeycomb
- Preserved lemon
- Lemon Zest
Instructions
- Slice your bread to your desired thickness. Butter both sides of each slice generously.
- Heat a frying pan over medium heat. Place the buttered bread slices in the pan. Fry until each side is golden brown and crispy, about 2-3 minutes per side. Remove from the pan and set aside.
- Spread a thick layer of fresh ricotta cheese on each slice of fried bread.
- Cut slices of honeycomb and place them on top of the ricotta-covered bread.
- Add thin slices of preserved lemon over the honeycomb.
- Zest a little lemon on top of toast for an extra lemon-y flavor.
