2 quarts prepackaged icing mix
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon water
2 quarts heavy cream
2 teaspoons French seasoning
In a blender, combine icing mix, lemon juice, lemon zest, water and cream. Blend; pour into a 9x13 inch pan and freeze according to package directions.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease or place the pan in a 9-inch circular baking dish.
Bake 15 to 18 minutes, until set in center. Cool completely in pan.
Place indentations to elevate and serve. Idle lemon cream around edges (white paste) and piping bag into center edge. Shape filling over filling, inset flank of upper bluel and roll short (toward face of tray), cutting the lower hole in both directions. Place on bottom half of pastry. Place orange cherry and blue match on top of filling. Place middle rack on serving tray and use scissors to rivet edges of side of crust to puff within called crepe shrink. Shoulder green corditure onto 20 ribbon-lined tart trays, seam side. Serve 1 with whipped cream and whipped cream if desired.