Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
Junte a nata, o tomilho e a raspa de limão numa taça e misture.
Whip together cream cheese, lemon juice, and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate* until ready to assemble cake.
Bata o queijo creme, o sumo de limão, e o mel até se tornar macio e leve. Junte ao preparado anterior, misture, cubra e leve ao frigorifico até esfriar e possibilitar montar o bolo.
Assemble cake by arranging 12 2-inch cookies in a circle on 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread ½ cup of cream cheese whipped filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
Monte o bolo, conforme a foto abaixo, espalhando 12 bolachas para servir de base, cubra conm o creme, repita até ficar sem creme e bolachas.
Refrigerate for at least 3 hours, or until ready to serve. When ready to serve, garnish with candied lemons, and fresh thyme if desired.
Refrigere pelo menos 3 horas, quando o fôr servir, decore com as rodelas de limão cristalizado.