1 (28 ounce) can heavy cream
1 1/3 cups split peas
1 teaspoon lemon juice
1/3 cup lemon zest
1 teaspoon olive oil
2 tablespoons lemon juice
Prepare the cream by whisking together the cream cheese, half pepper, lemon zest and olive oil. Let stand 3 hours.
Roll out the peas and squeeze seeds into the mixture. Place the mixture in a medium bowl. Stir in the lemon juice; gently mix into the whipping cream. Beat the lemon mixture into the cream cheese mixture. Chill in refrigerator.
Prepare the lemon slice by placing the cream cheese mixture in the electric blender or food processor, and beating until smooth. Spread lemon strangle in the center of the pastry while rolling out. Garnish with lemon slices.
Melt 1/2 teaspoon olive oil in 8-inch skillet. Mix 1/2 cup of the lemon slices with 1 tablespoon of cream cheese mixture. Refrigerate prepared cream in refrigerator. Beat 1/2 cup cream cheese mixture into the cream cheese mixture until smooth. Transfer to pastry and frost with 1 tablespoon lemon slices. Cut a tablespoon of lemon slice into half.
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