Make the dough: In a food processor, combine flour, salt and sugar. Pulse until well-mixed. Add butter and pulse until coarse meal forms and butter is no larger than pea-sized. Add buttermilk and pulse just until dough comes together, being careful not to over-mix. Shape dough into a disk and wrap tightly in plastic wrap. Chill for at least 1 hour. Once chilled, roll dough to ⅛-inch thick. Press dough into pie pan to fill bottom and extend past edges. Trim edges. Return to fridge to chill at least 20 minutes. Fill with pie weights or rice and bake at 375 degrees for 12 to 15 minutes, or until lightly golden.
Make the filling: With a hand mixer, or in a stand mixer fitted with paddle attachment, mix together eggs, sugar, yogurt, and salt until combined. Stream lemon juice and zest into mixer until combined. Pour into pie shell and bake at 300 degrees for 20 to 25 minutes until almost set—center should jiggle slightly. Allow to cool and transfer to fridge to chill.
Make the whipped cream: In a mixing bowl, combine all ingredients and whip until medium peaks form.
Once filling has chilled and set, cut pie into slices and serve with a drizzle of honey, pieces of local honeycomb, and a dollop of whipped cream.