Preheat oven to 350.
Generously brush the insides of six 6oz ramekins with butter.
Chill in freezer for 15 minutes.
Brush again with butter, coat with sugar, and reserve in refrigerator.
Puree the apricots in a blender or food processor until smooth.
Add egg yolks, 2 Tbsp of the sugar, and the peach schnapps and blend on medium speed for 2 minutes or until the mixture is smooth and thickened.
Transfer to a medium bowl.
In a clean dry bowl, beat the egg whites on low speed until foamy.
Add the lemon juice and beat on medium until soft peaks form.
Gradually beat in the remaining ¼ C + 2 Tbsp sugar, then beat on high ‘til stiff peaks form.
Fold ¼ of the meringue in to the apricot mixture, then gently fold in the rest.
Fill the ramekins ¾ full. Run your thumb around the inside edge of each ramekin, wiping off the butter and sugar from the rim.
Place on a baking sheet and bake 10-12 min, until puffed and golden.
Serve immediately with raspberry sauce.
Puree one thawed bag of raspberries with some powdered sugar.
Strain, add some raspberry liqueur and more sugar to taste.