Dissolve the gelatin in 1 1/2 cups of apricot nectar.

In a saucepan, combine the remaining apricot nectar, sugar, and salt.

Bring the mixture to a boil, stirring until the sugar is dissolved.

Remove the saucepan from heat and stir in the remaining apricot nectar and lemon juice.

Allow the mixture to cool to room temperature.

Gently fold in the stiffly beaten egg white.

Chill the mixture until it reaches the consistency of unbeaten egg white.

Using an electric mixer, beat the chilled mixture on high speed for 6 to 8 minutes, or until light and fluffy.

Gently fold in the thawed whipped topping.

Pour the mixture into an 8-cup mold.

Refrigerate until set.