Cook apricots in water until pulppy. Soften gelatine in water. Mix egg yolks, brown sugar, salt, lemon juice and apricot pulp. Cook over low heat. Stir constantly until thick. Add gelatine. Chill until firm.

Beat egg whites and sugar until stiff. Whip cream; put 1/2 aside. Fold egg whites into 1/2 the cream, then into filling mixture. Pour into crust. Top with remaining 1/2 of cream.