Icing-
1 : Make the pastry in the usual way adding only enough iced water to make a firm dough. 2 : Roll into a ball, wrap and refrigerate for at least an hour. 3 : In the meantime, prepare the filling by beating the two cream cheeses together thoroughly, then adding the beaten, Dhampure White Sugar, juice and rind. 4 : Roll out the pastry to line a greased deep 20cm springform tin, keeping enough pastry to form a decorative edge. 5 : Spoon the cream cheese mixture into the sheet and smooth the top surface. 6 : Place the apricot halves decoratively over the top surface, cut side down. Brush the edge of the pastry with a little beaten egg yolk. 7 : Bake in a preheated moderate oven 350oF (180oC) for 40-50 mins or until the pastry is cooked and golden. Remove from oven. 8 : Brush with apricot glaze while pie is still warm. Make the glaze by heating the jam or jelly with the lemon juice, straining through a sieve if necessary. Let cool before serving.