Heat a cast iron skillet over high heat. Add the bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 6-7 minutes. Be mindful of splatter.
Pour all but one tablespoon of bacon fat from the skillet (a thin layer of fat should cover the bottom of the skillet).
Add the snap peas to the skillet along with the salt and pepper. Pan roast the snap peas, tossing frequently to keep them moving, until the pods are charred and soft, but still retain a snap, about 5 minutes.
Turn off the heat and add the mint, lemon juice, and lemon zest. Toss and serve immediately.
Use kitchen shears to dice bacon if you find that working with a knife for that purpose is difficult.
A microplane is an excellent tool for quickly zesting citrus fruits.