Soften gelatin in cold water.
Heat apricot puree to boiling, add sugar and softened gelatin, and stir thoroughly until dissolved.
Cool until mixture becomes thick and syrupy.
Whip thoroughly chilled cream or evaporated milk, using chilled bowl and beater.
When stiff, add lemon juice and continue beating until well blended.
Fold into apricot mixture, turn into mold, and chill until firm.
Unmold onto chilled serving plate.