I would think if the mead was done with good nutrient additions, the yeast shouldn't be that bad off. As for honey and lemon flavors not mixing...haven't you ever drank tea with lemon and honey? fatbloke might think it a bit strange, but I think it's a damn fine way to drink tea!
Let us know how it turns out if you try this...I've been tempted to make Skeeter Pee, but have been scared away because I tend to make dry meads with relatively high OG's compared to the wines that the originator of the recipe tends to use slurry from.
Packaged: Heady Topper Clone (killed during AB's craft bashing SB commercial...), Graff, Basic Spiced Cider
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej