Remove pits and puree about 7 apricots in a blender, skin and all.
In a medium saucepan add puree, 2 tbsp water, 1 tsp lemon juice, 80 grams (5.5 tbsp) salted butter, and 100 g (1/2 cup) sugar. Heat on medium low to melt sugar and butter.
Add the egg yolks and stir to combine, cooking on low/medium, making sure the liquid does not go over a very light simmer. When mixture reaches 180 degrees F and thickens to coat the back of a spoon remove from heat.
Strain into a heat proof bowl and chill in refrigerator.