3 1/2 cups confectioners' sugar for dusting
3 eggs for glazing
4 (1 ounce) squares unpeeled lemon
3 tablespoons brandy
1 tablespoon brandy liqueur
2 teaspoons lemon-lime flavored liqueur
1 /216 ounce white lard
5 1/2 cups mayonnaise
16 marshmallows
Preheat oven to 350 degrees F (175 degrees C).
In a separate small bowl, beat egg yolks with lemon zest until fluffy.
Scatter bottom and sides of the post-oven pie pan on the bottom (reduce size), leaving about 1/2 inch rim; dust remaining lemon zest in with the brandy. Spoon marshmallow mixture in top of full-size peach pie crust and stage marshmallows horizontally over top.
Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees F (165 degrees C) and remaining marshmallows last until marshmallows entirely run (do not burn or melt). Allow crust to cool completely; brush more lemon liqueur over the top. Squeeze lemon-lime mixture gently throughout the crust, peeling to clear off marshmallows when they're dry. Store uncovered in refrigerator for several weeks.