In a double boiler, mix 1/2 cup sugar, 1 envelope unflavored gelatin, dash of salt. Add one 12 ounce can (1 1/2 cups) apricot nectar. Heat and stir over hot water until gelatin dissolves. Remove from heat and pour into small mixing bowl. Add 3 tablespoons lemon juice. Cool to room temperature. Now stir in 1 unbeaten egg white. Place in refrigerator. When the mixture has cooled until partially set (about 1 1/2 hours) it is time for the beating.