Ingredients

• 1-1/4 pound (568 grams) fresh apricots
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons lemon juice
• 4 large (80 grams) egg yolks
• 1/8 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 4 tablespoons (57 grams) unsalted butter (room temperature)

Steps

1. Remove the pit from the apricots and cut each half into 4 slices (wedges). Place them in a large saucepan, along with the sugar and lemon juice. Stir the ingredients together and let the apricots macerate for 30 minutes. After 30 minutes the sugar should have started to dissolve, and some liquid should have been released from the apricots.
2. Cook the apricots on high heat until the liquid just begins to boil. Immediately reduce the heat to medium and cook until the fruit is soft and has started to break down into small soft pieces. The apricot should be soft enough to easily mash with the back of a large spoon.
3. Remove the pan from the heat and let it cool for 5 minutes. Puree the apricots using a stick blender until they are smooth. You should have about 1-1/2 cups of thick puree. Taste the puree and add additional sugar to taste, but no more than 3-4 tablespoons. The final curd should be tart and hit the back of the throat with its tartness.
4. Let the puree cool to about 85°F (30°C). Place a bowl with a fine mesh strainer next to the stove.
5. Add the egg yolks to the puree and whisk until the eggs are fully incorporated. Return the pan to the stove and cook over medium heat until the curd has thickened and reached a temperature of 180°F (82°C). Use an instant read thermometer to check the temperature. Do not let the curd boil, that will lead to curdled eggs. The curd will also be thick enough to coat the back of a spoon and leave a trail when you run your finger through it.
6. Remove the pan from the heat and stir in the vanilla extract. Whisk in the butter 1 tablespoon at a time. Pour the curd into the strainer and use the back of a large spoon or a spatula to press the curd through the strainer.
7. Cover the surface of the curd with plastic wrap and chill the curd immediately to prevent bacteria from forming for 3 hours. The curd should be smooth, creamy, and hold its shape when scooped with a spoon.