1/3 cup marshmallows
2 teaspoons lemon zest
1 teaspoon lemon juice
1 teaspoon distilled white vinegar
1 teaspoon blue food coloring
1 1/2 cups milk
1 teaspoon lemon juice
1 teaspoon lemon zest
Combine marshmallows and lemon zest in small bowl.
Lay one of each marshmallow stake upright on a clean floured board; roll out marshmallows.
Place one marshmallow stake in center of each marshmallow. Roll out marshmallows to form about 1 inch balls; place marshmallows on top. Roll out marshmallows, leaving a ring of marshmallow in center. Push edges of marshmallow in circle to form an oval. Place marshmallow firmly into baking dish. Brush top with lemon juice and 1 teaspoon lemon zest.
Bake in preheated oven for 25 minutes, or until edges start to brown. Remove from oven and brush marshmallow tops with lemon juice and 1 teaspoon lemon zest.