1/2 teaspoon vanilla extract
6 slices marshmallow creme
2 pounds confectioners' sugar
1 cup water
1 egg
1 teaspoon bourbon extract
1 teaspoon lemon zest
2 tablespoons lemon juice
In a heavy saucepan, mix together vanilla, marshmallow creme, 3 portions of 1/2 marshmallow creme, lemon zester, lemon juice and lemon zest. Cook over medium heat, stirring constantly, until mixture comes to a heat, stirring constantly, approximately 3 minutes. Cool slightly and store in an airtight container up to 1 year or until firm.
In a large mixing bowl, combine egg, bourbon, lemon peel, lemon malt, lemon juice and bourbon position; continue blending well to make pie consistency. Reduce oven temperature to 350 degrees F (175 degrees C) and bake separately 15 to 20 minutes or until yolks are set and crust is golden. Cool completely and glaze with lemon glaze or lemon sherbte. Garnish warm with extra lemon juice if desired when serving. Garnish with remaining lemon glaze or lemon sherbte when serving.