|Sweetened apricot puree||1 1⁄4 Cup (20 tbs), sweetened (Still Warm)|
|Lemon juice||To Taste|
|Eggs||2 , separated|
|Superfine sugar||1⁄4 Cup (4 tbs) (For Dusting)|
Sharpen the puree to taste with lemon juice.
Stir in the butter and beaten egg yolks.
Pour the mixture into a greased shallow pie dish.
Beat the egg whites to a stiff snow and fold in the superfine sugar.
Cover the fruit mixture completely with the meringue and ruffle the top.
Dust with sugar.
Bake in the center of a warm oven for 30 minutes or until meringue is crisp and golden.
Serve hot or cold.
You can make this pudding equally well with any fruit puree.
For a more hearty dish bake in a shortcrust pastry case.