3 egg whites
6 tbsp sugar
1&1/2 tsp lemon juice
3/8 tsp salt
3/8 tsp cream of tartar
3 cups pureed apricots (canned)
Sauce:
3 egg yolks
3 tbsp sugar
2 tbsp lemon juice
3 tbsp evaporated milk
Method: Beat eggs whites, salt, cream of tartar until doubled in volume. Beat in sugar gradually until meringue forms soft peaks. Fold in apricots and lemon juice. Spoon into dishes. Top with sauce. SAUCE: Beat egg yolks and sugar until thick. Fold in lemon juice and evaporated milk.
Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).
