Well, this one is at least a baked meringue. No raw egg grossness! Curiously, there IS an unbaked variation included that says substitute the egg whites with whipping cream.
1½ teaspoons lemon juice
½ cup evaporated milk, chilled
1 cup dried apricot purée
2 egg whites
¼ cup sugar

Add lemon juice thorougly chilled evaporated milk and whip until stiff. Fold in the sweetened apricot purée. Beat egg whites, adding sugar gradually, until very stiff and smooth. Fold into apricot-milk mixture. Turn into a buttered casserole, set in a shallow pan of hot water and bake in a moderate oven (350° F.) 20 minutes; then reduce heat to a slow oven (300° F.) and bake 20 minutes longer. Serve immediately. This dessert may also be served uncooked and ½ cup whipping cream, whipped, may be used in place of the egg whites. 5 servings. The Modern Family Cookbook