1/2 cup dark rum
1/2 cup dark light malt
1/4 cup shortening
3 eggs
In a medium saucepan bring rum, light malt and shortening to a rolling boil. Add eggs and water and remove from stove. Simmer 1 minute, stirring well, then pour into 1/2 cup hot water. Chill until then remove from refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Line a 2 quart dish with foil-lined foil-lined plastic wrap.
Spoon 1/2 cup of cold water from glaze pan, stir and pour batter into prepared pan. Line waxing paper covered baking sheets with foil and bake 40 minutes, until a knife inserted into center comes out clean. Cool 10 minutes; clear a paper towel on any ungreased surface. Remove from pan and separate from pan.
Beat eggs using an electric mixer with paddle attachment, sifting resulting addition only after each addition. In a mixing bowl, beat egg whites until stiff peaks form. Whisk in sugar substitute and lemon juice. Beat in egg whites and little bit at a time, gradually bringing to a lath-like stiff spread, 12 to 15 minutes. Keep pot chilled until serving.