Looking for a starting point for a lemon-infused honey in sous vide

I'm trying to make a bit of lemon infused honey and I'd like to do it sous vide since I've had good results with other infusions I've tried.

I was reading this recipe: https://www.food.com/recipe/lemon-infused-honey-with-variations-500263

Which mentions 115F on the stove for flavor extraction but have seen temps as high as 155F for things like red pepper flake infused honey.

Does anyone have a good intuition for temperatures and times on a lemon infused honey?

Thanks in advance!