Eosinophilic Esophagitis Friendly Honey Lemon Glaze
Bright, tangy, and just sweet enough, this honey lemon glaze is the kind of finishing touch that makes a simple dish feel special. Every ingredient here is intentional — honey for natural sweetness, fresh lemon juice and zest for that citrusy lift, and arrowroot starch as the thickener instead of cornstarch or wheat flour, which makes it a genuinely safe choice for those managing eosinophilic esophagitis. Finding a glaze that avoids common trigger ingredients without sacrificing flavor can feel like a tall order, but this one delivers beautifully. The arrowroot slurry technique is easy to master and gives the glaze a glossy, smooth consistency that clings perfectly to whatever you're drizzling it over. A pinch of sea salt balances the sweetness, and the optional ground ginger adds a gentle warmth if you want a little extra depth. Use it warm straight from the pan or let it cool and thicken into something more like a syrup — either way, it's a versatile staple worth keeping in your rotation.
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Learn more →Ingredients
6 servings
- ¼ cup honey
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 pinch fine sea salt
- ⅛ tsp ground ginger (optional)
Instructions
- 1
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps remaining. Set aside.
- 2
Combine the honey, lemon juice, lemon zest, and sea salt in a small saucepan over medium-low heat. Whisk to combine and heat until the honey is fully melted and the mixture just begins to steam, about 2–3 minutes — do not let it boil at this stage.
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