Beat egg whites until stiff peaks form.
Gradually add sugar, beating continuously, until mixture forms stiff, dry peaks.
Combine prunes and lemon juice, fold into egg whites and chill.
As this dessert does not "stand up" well, it should be used within 1/2 hour of preparation.
The mixture may be baked in the oven if preferred, at 350 Ã‚Â°F. about 20 minutes or until lightly browned.
(Note: Unused egg yolks can be used in a custard sauce to serve with this prune whip, or they can be used in tomorrow's breakfast omelet.)