Pour the milk into a saucepan, add the lemon rind and bring just to the boil. Take off the heat and stir in the butter and 50 g (2 oz) of the sugar until the butter has melted and the sugar dissolved. Mix in the breadcrumbs and leave to stand for 15 minutes.
Mix the egg yolks into the milk mixture, then pour into a greased 1.5 litre (2½ pint) ovenproof pie dish. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until the custard has set and is just beginning to brown around the edges.
Dot the jam over the baked custard and sprinkle with the diced apricots. Whisk the egg whites in a large bowl until stiffly peaking, then gradually whisk in the remaining sugar a teaspoonful at a time until thick and glossy (see
Put the dish back in the oven for 15–20 minutes until the meringue is golden and cooked through. Serve warm with cream.