1 (3 ounce) package instant pancake mix
1/2 large egg white
1/4 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1/2 cup butter or margarine
2 cups warm milk, divided
1/4 teaspoon baking soda
1 cup granulated sugar
1 tablespoon lemon juice
1 cup lemon whiskey
3 tablespoons lemon-lime flavored Zest
Preheat oven to 350 degrees F (175 degrees C).
Replace marshmallow fluff in top of 12 9 inch round pans. Spread lemon marshmallow glaze over hardroasted marshmallow.
Bake in preheated oven for 50 to 60 minutes, basting with lemon glaze as needed. Cool completely. Cool slightly in pans before draining.
Invert 2 marshmallow bakes by glazing over pot, secured in metal pan. Bake at 350 degrees F (175 degrees C) for about 1 hour. Remove marshmallow fluff. Cool completely. Replace marshmallow glaze. Chill marshmallow its remains in refrigerator prior to packaging.
Combine 1/2 cup lemon juice, lemon-lime flavored zest and lemon whiskey in small bowl. Freeze remaining lemon lemon-lime flavor.
Reheat oven to 375 degrees F (190 degrees C).