Preheat oven to 350F and butter a 1 1/2 quart deep baking dish. Cook prunes in desired liquid for 10 minutes or until soft. Drain excess liquid.

Press through a fine mesh sieve using the back of a wooden spoon until most of the prunes have been pressed through. Stir in lemon juice and almond extract. Beat egg whites and salt in a bowl with an electric mixer until stiff peaks form. Gradually beat in sugar.

Carefully fold in prune puree until very few streaks remain. Spoon mixture into buttered dish. Place dish in a pan with several inches of hot water and cook for 45-55 minutes. Best served immediately.