Blend the flour and cold water until smooth; add the honey and grated lemon rind; slowly add the boiling water, stirring constantly. Cook in a double boiler until thick.
Stir in the lemon juice.
Slowly add part of this cooked mixture to the beaten yolks, stirring constantly.
Return to the double boiler and heat until the egg is cooked.
Lastly, add the butter.
Pour this filling into prepared baked pie crust and cover with a meringue made from the two egg whites slightly sweetened with honey and flavored with a drop or two of lemon extract.