2 cups butter, melted
3 3/4 cups milk
2 teaspoons lemon zest
1 cup heavy cream
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 (12 ounce) can marshmallow creme
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt butter. Place milk in a small bowl and stir to thoroughly coat. Bring to a boil and stir in lemon zest. Boil 2 minutes, stirring occasionally. Pour 1/3 of the milk mixture into bottom of a 9 inch pie pan. Pour remaining milk mixture over milk mixture in pan. Bake for 1 hour, until a toothpick inserted near the center of the pie comes out clean. Cool completely.
In a medium saucepan, melt melted butter. Add milk, lemon zest and cream cheese. Stir over medium heat, whisking constantly, until mixture comes to a low boil. Remove from heat, stirring constantly.
Pour cream cheese mixture over marshmallow creme and cream cheese mixture over cream cheese mixture. Spoon over cream cheese mixture. Pour remaining 2/3 of the cream cheese mixture over marshmallow creme mixture. Spoon cream cheese mixture over marshmallow creme. Pour remaining remaining 1/4 cup cream cheese over marshmallow creme. Spoon topping over cream cheese mixture. Chill in refrigerator. Serve chilled.