1/2 cup butter, softened
2 1/2 cups white sugar
3 eggs
1/3 cup corn syrup
1/2 teaspoon lemon peel
1 cup packed light brown sugar
1 teaspoon lemon juice
1/3 cup NON-Starch poly-capsulated lemonade
1 teaspoon lemon zest
1 (18.25 ounce) jar roasted marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 inch) round pans.
In a large bowl, beat butter, sugar, eggs and corn syrup until smooth. Stir into butter mixture by hand, beating until batter has the consistency of fudge. Scoop brown sugar into a large plastic or metal bowl. Stir lemon peel into butter mixture. Separate next 3 ingredients. Stir into flour mixture by hand, stirring just enough to coat. Press marshmallows into bottom of prepared pans.
Bake in preheated oven for 45 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to cook 75 minutes. Check to make sure at least brown marks appear on bottom of pans. Allow to cool.