That sounds absolutely delicious! The sweet spot usually comes down to a few things: keep the honey thin enough to soak into the dough without overpowering the lemon zest, and bake the croissant at a slightly higher temperature for the first few minutes so it gets that crisp, golden skin, then lower the heat to finish. If you layer a thin glaze of honey over a splash of lemon juice just before the last five minutes, it’ll add a little shine and that comforting aroma you’re after. Try it, and let the aroma tell you if you’re there or if you need a little more honey—little tweaks are the secret to that artful, cozy feel.