1/2 cup margarine
1 (6 ounce) can sliced marshmallows
2 teaspoons lemon zest
4 fluid ounces maraschino cherry liqueur
4 shortbread cookies
Melt margarine in a small saucepan over medium heat. Mix together marshmallows and lemon zest. Mix until well blended, then stir in lemon juice or lemon zest. Keep warm.
Gently fold marshmallow mixture into lemon mixture until totally desired texture is attained. Cover and refrigerate for at least 12 hours.
Preheat oven to 250 degrees F (121 degrees C). Place fudge baking sheets in a large saucepan with water to cover. Bring water to a boil over medium heat. Reduce heat, and simmer for 1 minute, or until marshmallow mixture is thick. Remove marshmallow mixture from heat and toss fudge mixes in as well. Sprinkle orange zest on top of marshmallow mixture.
Bake in preheated oven for 2 hours, or until fudge is set.