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Bloom the Gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5 minutes until softened.
Cook the Lemon Base: In a saucepan over medium heat, whisk egg yolks, honey, lemon juice, and lemon zest. Cook gently, stirring constantly, until thickened and smooth — about 5 minutes. Do not boil.
Melt the Gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
Fold the Cream: Gently fold the whipped cream into the cooled lemon mixture. The texture should be light, airy, and smooth.
Fill & Chill: Pour the filling into the prepared crust. Smooth the top and refrigerate for at least 4 hours, until set.
Whip the Topping: Beat heavy cream with honey until soft, fluffy peaks form.
Finish with Care: Spread or pipe whipped cream generously over the pie. Garnish with lemon slices or zest.