In a small saucepan, combine the chopped apricots with ¼ cup of the sugar, 2 tablespoons of fresh squeezed lemon juice and the zest of 1 lemon. Simmer over medium heat until the fruit starts to fall apart and the juices become thick and syrupy, about 8-10 mins.

Use either an immersion blender or classic blender to puree the mixture. Alternatively, push the mixture through a strainer by hand to break down the puree or mush with a wooden spoon. Set aside.

Combine remaining ¼ cup of sugar and egg yolks in a heat-proof bowl or the top of a double boiler and whisk together immediately; if you delay, the mixture will coagulate. Place the bowl over a pot or the bottom of the double boiler with about an inch of lightly simmering water and whisk continuously until the sugar dissolves.

Slowly stir in the apricot puree. Keep whisking continuously and cook for about 5 minutes.

Add the butter and salt, then use a spatula to stir constantly until the mixture is the consistency of yogurt or sour cream, which will happen at about 170° F, about 7-10 minutes.

Remove from the heat. Then press through a fine-mesh strainer to remove any pulp or curdled egg. The curd should be smooth and creamy with a pudding like texture.

Cover with a sheet of plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled. Then serve as you see fit!