Instructions: Heat oven to 375 F. Lightly butter four 8 ounce souffle dishes; dust with 1/2 tb sugar. Combine apricots and the water in a small saucepan. Cook covered, stirring occasionally, over low heat for 15 minutes. Transfer to a food processor. Add 2 tb sugar and the lemon juice and process to a puree. Transfer to a large bowl. Beat the egg whites and salt in a mixer bowl until frothy. Gradually beat in 1-1/2 tb sugar and the almond extract; beat until stiff. Add egg whites to puree; gently fold with a spatula. Spoon into prepared dishes and smooth tops. Bake until puffed and browned, about 20 minutes.

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