For the apricot meringue pie, first mix flour, baking powder and cornstarch.
Beat the soft butter with sugar and vanilla sugar until fluffy. Gradually add the yolks and whole eggs. Pour into a greased and floured cake tin, cover with quarters of apricots and bake in a preheated oven at 180 °C for 25 minutes.
In the meantime, whip the egg whites with salt, slowly beat in the sugar and add the lemon juice.
Remove the cake from the oven, pipe or spread the beaten egg whites on top and bake the apricot meringue pie for another 20 minutes.