Creamy Peas with Shallots and Bacon

In a large skillet on medium heat, cook bacon until crisp, about 5 minutes. Transfer bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tablespoons of fat and keep reserve in a jar. Add garlic and shallots to bacon fat and cook until softened, a few minutes. Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add frozen peas and cook until peas are warmed through. Crumble bacon on top and garnish with lemon slices. Serve immediately.