1 1/2 c. apricot whole fruit nectar
2 1/2 tbsp. quick-cooking tapioca
1/16 tsp. salt
1/4 tsp. granulated sugar
1 egg
1 tsp. lemon juice

Combine nectar, tapioca, salt and 2 tablespoons sugar. Cook and stir over moderate heat until mixture boils. Slowly stir lightly beaten egg yolk into hot nectar mixture and cook and stir 2-3 minutes longer. Remove from heat and blend in lemon juice. Whip egg white until stiff and gradually beat in remaining sugar. Fold into hot nectar mixture. Serve cold, plain or with cream.